Flourless Peanut Butter Cookies

March 28, 2013


The weather is starting to clear up around the Midwest.  I think my running shoes will make a debut on the streets of Deerfield today.  I am traditionally not a treadmill kind of girl, but it’s been d*** cold here.  This morning I woke up and the sky is blue and my iphone says it’s going to be 48 today.  I always round up, so 50 is summer compared to what we have been living with.

I love spring!  I love the change of the season, I love the blooming of the flowers and the trees, I love to see people walking their dogs, and I love that first good run outside of the spring season.  I have to admit I’m kinda loving my husband and son on Spring Break too.  My house is clean, and I actually was able to go through an entire day without throwing a load of laundry in!!!

Passover is a spring holiday for some of us and I thrive on finding good recipes that don’t contain any flour in them.  We,  as a family do not follow the traditional passover rules.  These are all the things prohibited during the week of passover.

Leavened bread, cakes, biscuits, crackers, cereals, coffee ‘‘blends’’, wheat, barley, oats, rice, dry peas, dry beans, and all liquids which contain ingredients or flavors made from grain alcohol or vinegar (other than cider vinegar). For Ashkenazi Jews, the tradition is not to eat peas, corn, rice, beans or other legumes, because their flour closely resembles hametz; string beans are permitted.

I’m embarrassed to say, we just don’t eat flour.  So, we stay away from bread, crackers, cookies (with flour), etc.  But, shhh….don’t tell I forgot when it actually started and already cheated.  I guess I need my husband more than I think;)!

These are my interpretation of a passover cookie…

Flourless Peanut Butter Cookies
  • 2 cups creamy peanut butter
  • 2 eggs
  • 2 cups sugar
  • 2 tsp. baking soda
  • mini Reeses peanut butter cups
  1. Beat peanut butter, eggs, sugar, and baking soda together. Put in the refrigerator for one hour.
  2. Preheat oven to 350 degrees.
  3. Line two cookie sheets with parchment paper.
  4. Scoop out a large tablespoon of dough into your hands, it will be crumbly. Press down in the middle and place Reeses in groove. Mold the dough around the candy into a ball and place on prepared pan. Continue process until all dough is gone.
  5. Bake for 10 minutes in preheated oven.
  6. Let cool completely. Freezes well.

Enjoy!  My boys said it was one of their favorite desserts ever!!!

Source Baked at 350

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