Flourless Peanut Butter Cookies

When i first found this recipe i was very sceptical about how they would turn out, but i must say i was amazed and very pleasantly surprised!

If you think about it though, when you make a flourless cake you usually use a ground nut instead of flour, and as peanut butter is basically ground peanuts you have your flour substitute.

Not only did they look like a cookie, but they tasted amazing too, not too sweet and not at all dry, they are very moorish and the sprinkling of salt on the top is a nice touch, it adds an extra dimension........

We will be lucky if the batch i have made lasts till tomorrow!!!

Oh and did i say they are so easy to make, would be a great cookie to make with the kids!

Pre heat oven to 175c, 350f, gas mark 4

Makes about 28 cookies


1 cup of peanut butter (i used half smooth and half crunchy as that's all i had in the cupboard)
1 cup of soft brown sugar
1 large egg lightly beaten
1 tsp vanilla extract
course sea salt to sprinkle on top


Mix all the ingredients except the salt together.

Spoon dessert spoonfuls onto a ungreased tray about an inch apart, slightly flatten and using a fork make markings on the cookies, then sprinkle the salt on top.

Bake in the oven for 10 minutes. Let cool on tray then transfer to a cooling rack.

Try not to eat them all at once........

Maple, Pecan, Raisin & Oaty Cookies

I wanted to make a semi healthy cookie to snack on.

I came across this recipe and thought it sounded good. After looking at the ingredients i realised they weren't as healthy as they sounded, but decided to give them a go anyway.

I'm so glad i made them, they have to be one of the best cookies I've ever had, they are crunchie, chewy and SOOOOO yummy!!!
You got the sweetness of the maple syrup, but the salty pecans cut through the sweetness.

I felt the nuts, raisins and oats would kind of even out all the sugar and fat, well that's what i tell myself every time i have one, but it is hard to stick to just one!!

That's my excuse and I'm sticking to it!!

Makes 24 cookies

Pre heat oven 140c, 275f, gas mark 1

140g oats
50g desiccated coconut
225g plain flour
140g salted pecans roughly chopped (if you can't find salted, just add ½ tsp salt to recipe)
100g raisins
140g unsalted butter
225g light soft brown sugar
3 tbsp maple syrup
3 tbsp golden syrup
2 tbsp boiling water
1 tsp bicarbonate of soda

In a bowl mix the oats, coconut, flour, raisins and pecans.

In a saucepan over a medium heat melt the butter, with the sugar, maple syrup and golden syrup, when melted remove from the heat.

Combine the bicarbonate of soda with the boiling water and stir into the butter mix.

Stir the butter mix into the dry ingredients.

Form balls of dough about the diameter of a 10p coin, place on baking tray about 3 inches apart and flatten slightly.

Bake for 14/16 minutes, depending on how crunchie you want them.

Let them cool on the baking tray for 10 minutes, as they will be too sqidgy to move.