Having a jar of peanut butter in my apartment is a dangerous thing, especially this week. I tend to eat my stress away and, oh boy, has this week been stressful. First off, I'm sick so I'm sniffling in class and I sound like a man. Second, my job is stressing me out. No. My students are stressing me out. And third, my phone was stolen this week by one of my own students. It was my mistake for not keeping it in my bag, but it was also in the corner of my desk so you had to be behind it to see the phone and no student should be snooping around a teacher's desk. I came to realize the hard way that I got too used to W&L's Honor System, which doesn't exist in the real world.
I gave in to temptation this week and bought a jar of peanut butter, though. After the week I've had, I needed it. Slowly, a whole jar became almost a whole jar, which then became half a jar. At this point, I decided I just needed to bake with whatever was left.
These cookies are so easy to make. The instructions are not complicated at all and it involves bare minimum amount of work and effort. Just the kind to be making on a weeknight. I rolled them into balls, but I didn't dust them with sugar before baking. I'll have to try that next time. I baked my first batch for 10 minutes and thought it was a little overcooked, so I went for 9 minutes after that and that was perfect. The best part is, unless you've got somebody who is allergic to peanuts, anybody can eat this. There's a vegan option for the egg and there is no flour in this recipe.
My phone has not turned up yet and no student has confessed to the crime, so goodbye to the I-literally-just-got-an-upgrade new phone. Good thing I kept my old phone!
Flourless Peanut Butter Cookies
From Love Veggies and Yoga
3/4 cup white sugar
1/4 cup brown sugar, packed
1 cup peanut butter
1 egg (or 1 tbsp flaxseed meal + 3 tbsp water for vegan option)
1/2 tsp vanilla extract
Combine all ingredients in one bowl and stir by hand with a spoon. Form into 1-inch balls and place on cookie sheet. Lightly press each ball with a fork to make criss-cross patterns. Dust each cookie with a pinch of white and brown sugar before baking.
Bake at 350F for 10 minutes or until barely browned. They can go from raw to burned in about 90 seconds so watch them.
Allow to cool well and they may not look very well done after 10 minutes, but take them out of the oven anyway and allow them to cool.