Out of all the Passover baking endeavors on which I embarked this week, only one so far has made it on my blog: the flourless chocolate mocha cherry cookie cupcakes. I feel like that fish from Finding Nemo must’ve felt, going to the trouble of having so many thousands of eggs, and only one survived… well, now that number has increased to two, thanks to these peanut butter cookies!
The original recipe was for flourless cookies, but I don’t think I can really call these flourless because they have rice flour in them. Still, they are kosher for Passover by Sephardic guidelines. Even if you are not keeping Passover, these cookies are delicious and a healthy alternative to all the unhealthy, sugary recipes out there. The only sugar in these cookies comes from a few tablespoons of pure organic maple syrup!
The only drawback to making these cookies is that you will make a mess in the process. Especially if you, like me, do not have no-stir peanut butter. I can’t find no-stir organic peanut butter ANYWHERE anymore, and I’m starting to think there was some scandal and it was found to be hazardous or something. So we’ve been buying organic, yes-stir peanut butter. If you’ve ever had to use this type of peanut butter you know my suffering: I opened the jar and there was a ton of oil floating at the top, and I used a knife to churn the oil down into the jar but it seemed like there was more oil than solid stuff in the jar, resulting in a sort of peanut water/broth gunk, and it was dripping and spilling all over the place… ugh. If you have a fear of messes, this recipe is not for you.
But if you have a love of peanut butter, and are willing to brave a bit of oily peanut butter, this recipe is perfect for you. The cookies are basically soft bites of pure peanut butter, topped with a peanut butter “icing” made of peanut butter and just a bit of maple syrup. But the very best part, I think, are the salty, crunchy peanuts mixed into the batter.
Click here to get the full recipe.