My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Thursday
Mar012012

flourless peanut butter ginger cookies

Remember the peanut butter ginger chews I talked about the other day?

They are addicting to say the least.  My mind was instantly racing with recipe ideas. 

It kept stopping at cookies.

Seems pretty logical.  Take a classic peanut butter cookie and infuse it with ginger.  I searched for flourless peanut butter cookie recipes and pretty much found the same one everywhere I looked.

1c peanut butter + 1c sugar + 1 egg + 1t vanilla

One cup of sugar sounded like a lot to me, but I knew it was not only there to sweeten, but to help thicken as well.

First things first.  I made a batch of creamy peanut butter.  Nothing but roasted nuts in this batch.

I wanted to try using maple syrup as the sweetener and cutting back the amount.  I knew maple syrup would not thicken the cookie like dry sugar.  Something else needed to be added.

Recently, I received a few samples of Pure Canadian Maple Syrup.  Just like the sweet packaging says, “pure maple syrup is the real deal.”  Definitely the truth.  This syrup was top notch!  Each bottle contains a different grades of maple syrup, and I of course sampled each one.

I used grade B in the cookies to add the most robust flavor.

So what about the extra ingredient?

Ground peanut meal!

In the first stage of the nut butter making, I ground the peanuts for about 30 seconds until a soft meal formed.  I scooped out 1c and reserved it for the cookies.  I wanted to use peanut meal to keep the cookies flourless, but also help to thicken them.

I thought they were for sure going to spread all over the pan so I didn’t flatten them at all.

I was shocked that they didn’t spread at all.  After cooling and taste testing 4 of these babies, I concluded they were a success.  They browned nicely on the outside and had a soft + doughy interior.

Flourless Peanut Butter Ginger Cookies v.1 [adapted from flourless peanut butter cookies] yields 18-24 cookies

  • 1c natural roasted peanut butter
  • 1/2c pure maple syrup
  • 1c ground peanut meal
  • 2t ginger, minced
  • 1 egg, whisked
  • 1.5t vanilla extract
  • sea salt + sugar to top
  1. Preheat your oven to 350*.
  2. Grind peanut meal in a food processor, magic bullet or blender until soft + slightly mealy.
  3. In a mixing bowl, mix together the peanut butter, maple syrup, ginger, whisked egg, peanut meal, and vanilla until well combined.  The batter should form a soft dough.
  4. Spoon onto a parchment lined cookie sheet, into tablespoon sized dollops.
  5. Lightly flatten if desired.  I did not flatten mine.
  6. Sprinkle each cookie with sugar and a pinch of sea salt.
  7. Bake for 12-15 minutes, rotating the pan once, half-way through.  Cookies will continue to brown a bit once removed.
  8. Let fully cool before handling.  They will firm up and

*notes:  You want to make sure to use natural peanut butter.  If using store bought with oil on top, make sure to drain off the oil or completely incorporate it into the nut butter before adding to the recipe.

These turned out ever so slightly sweet, with a warm peanut flavor, and a little kick from the ginger.  If you want them a bit sweeter, add 1/4c more maple syrup and 2-3T more peanut meal. 

Now the 2nd batch was a bit more authentic to the typical peanut butter cookie.

For this batch, I went with the pure cane sugar and no peanut meal.  I was still able to cut down the sugar by 1/3c without negatively affecting their texture.

Slightly crispy with a chewy center? 

Oh yes.

I favored these a bit more, and I think it was due to the texture.

I’m totally cookied out.

Flourless Peanut Butter Ginger Cookies v.2 [adapted from flourless peanut butter cookies] yields 18-24 cookies

  • 1c natural roasted peanut butter
  • 2/3c pure cane sugar
  • 2t ginger, minced
  • 1 egg, whisked
  • 1.5t vanilla extract
  • sea salt + sugar to top
  1. Preheat your oven to 350*.
  2. In a mixing bowl, mix together the peanut butter, sugar, ginger, whisked egg, and vanilla until well combined.  The batter should form a thick dough.
  3. Roll into small balls, and place on a cookie sheet lined with parchment paper.
  4. Gently press down with a fork, twice, to make a crisscross pattern.
  5. Sprinkle each cookie with sugar and a pinch of sea salt.
  6. Bake for 10-13 minutes, rotating the pan once, half-way through.  Cookies will continue to brown a bit once removed.
  7. Let fully cool before handling.  They will firm up.

*notes:  You want to make sure to use natural peanut butter.  If using store bought with oil on top, make sure to drain off the oil or completely incorporate it into the nut butter before adding to the recipe.

Let the addiction continue!

And now to end with 3 things.

1. The blog switch continues but has been slowed by 1 glitch.  I’m really hoping to have it up and running by Monday! 

2.  I’m sure you’ve seen all of those “Shit so an so says” videos lately, right?  Well, the best one I’ve seen so far is “Shit Foodies Say.”  “My dog just went gluten free...it’s been so hard...wanna’ go to Whole Foods?”

3.  Who watches Parks and Rec??  I thought tonight's episode was extra fabulous.  I adore Rob Lowe’s character in that show!  “Lit-ra-lly!”

Ashley

Reader Comments (68)

I love adding ground ginger to my oatmeal and topping with a big scoop of creamy, salted PB... so I bet I'd be all about these cute cookies :)

I love flourless peanut cookies so so much - I cant believe something so simple can be so good! Im also obsessively into ginger. Ive just finished making my best friends wedding cake and made a carrot cake. I found some crystallised ginger and was like YUM and (obviously) added it to two layers. Then I was like 'I just want to make SURE you also like ginger....?' to her - and she was like 'um NO'. Woops! She's going to have to have the top layer!! :)

March 2, 2012 | Unregistered CommenterEm (Wine and Butter)

They look fabulous and what a nice maple gift in the mail...yum!

I love that you made our own PB to make PB cookies with. In all your spare time, of course :)

I have seen some amazing peanut butter cookies lately -- as a non-peanut eater, I always wonder if it would work with almond meal and almond butter...and maybe just regular crystallized ginger? Hm....Must get to the kitchen to experiment!
I'm also drooling over that maple syrup! In Maine it's almost Maple Season, and we have a Maple Sunday where one can visit various farms and sample the syrup...it's intoxicating, for sure!

March 2, 2012 | Unregistered Commenterlauren@spicedplate

These are too much - I think I have some baking to do!

I love making flourless peanut butter cookies! They come together so quickly for a homemade treat. Love the addition of ginger. I definitely need to try that!

Haha “Lit-ra-lly!” That's such a great show! And you're cookies don't look too shabby either! ;)

March 2, 2012 | Unregistered CommenterAdrienne J

NEED THESE COOKIES!

i was going to ask...did you make the peanut meal? or is that something that you bought and then used the processor to grind up a little more?

Oh man. I think I'd be all about batch #2. They look incredible!

And I missed last nights Parks & Rec but have it DVR'd and waiting for me for tonight! I also haven't been able to get 'lit-ra-ly' out of my head since Rob Lowes character came on to the show. You also really can't beat Ron Swanson. Haha

March 2, 2012 | Unregistered CommenterCait

That peanut-ginger combination is pretty unbeatable! I might have to try a modified version of the first batch because I have a ton of almond meal in my fridge (a failed attempt at making almond butter- I just can't figure it out!)

LOVE Parks & Rec! Rob Lowe's hair looked extra fabulous last night. :)

I've made this super simple pb cookie before and couldnt believe how so few ingredients came together with such a great texture and taste. I don't typically cook with ginger and don't loveee it, but I can imagine its subtle taste in these cookies would add a nice little kick!

March 2, 2012 | Unregistered Commenterkatie @KatieDid

These look AMAZING. My MIL got me a big batch of crystallized ginger for Christmas that I haven't used yet...could be a nice little topping or mix in :)

I love peanut butter ginger chews! I buy the ones from the Ginger People. These cookies look delicious, cannot wait to make them!

March 2, 2012 | Unregistered CommenterLindsey

Those both sound delicious! I love how you used peanut meal -- what a great ingredient! :D

The cookies, both look amazing!! Yum!!

These look amazing, actually they remind me of something my father would love. I'll definitely have to make them for him when I go home, I'm sure he'll flip over them! Thanks for sharing :)

March 2, 2012 | Unregistered CommenterEmilia

I love how these look! I haven't made my own peanut butter yet, but I realllly want to. I am going to have to look for some organic dry roasted unsalted peanuts. I just hate how expensive nuts are though! I hate to admit that I just stocked UP on almonds/pecans/walnuts the other day for the price of >$40!

March 2, 2012 | Unregistered CommenterAndrea

Yesssssssssssss. Yes, yes, yes, yes, yes.

March 2, 2012 | Unregistered CommenterKatie

I'm so sorry you don't approve. ;)

March 2, 2012 | Unregistered CommenterAshley

Somehow, I can get organic peanuts at Whole Foods for about $3.50/lb! Makes it cheaper than buying organic peanut butter for sure.

March 2, 2012 | Unregistered CommenterAshley

YES! I definitely think that would be an awesome mix in, instead of the minced ginger!

March 2, 2012 | Unregistered CommenterAshley

That's so strange about the almond butter fail...give me the details on what happened and I may be able to help. How many cups of nuts, how big is your food processor? What else did you mix in with them? etc.

March 2, 2012 | Unregistered CommenterAshley

Rob Swanson is amazing.

March 2, 2012 | Unregistered CommenterAshley

Yes, I made the peanut meal! As I was making the peanut butter, I just scooped out 1 cup after about 30 seconds of processing. It was a soft, but mealy texture at that point.

March 2, 2012 | Unregistered CommenterAshley

Almond butter and meal would definitely work and I think crystallized ginger would be a great addition. Probably better than the minced ginger because it will add some sweetness.

March 2, 2012 | Unregistered CommenterAshley

I think the trick would be to get it not to be too macaroon-ish like. I wanted to say "Macaroon-y" but then that reminded me of macaroni...ha.

March 2, 2012 | Unregistered Commenterlauren@spicedplate

Ooh, I love the idea of adding sea salt to the top of the cookies! That sounds divine.

These are a perfect recipe for my peanut flour!

I just died watching that video!! I thought that shit yogis say was the best but this is my new favorite. I can't wait to try those cookies!! And as always, love the pics :)

March 2, 2012 | Unregistered CommenterMiriam @ Bellaspire

Aren't those little ginger chews SO ADDICTING! :) worse than cigarettes ;)

Wow. These look amazing..great idea with peanut butter and ginger..I am loving ginger mints lately! Happy Friday!

March 2, 2012 | Unregistered CommenterLizAshlee

Mmmm.. right up my alley.. any vegan versions in the making??

March 2, 2012 | Unregistered CommenterLauren (PB&G)

Ooh, ooh ~ ginger and peanut butter?! Brilliant!! These sound awesome!!

March 2, 2012 | Unregistered CommenterAndrea

Not over here, but in the comments of one of the recipes I looked at, I saw that 1/4c tofu can be subbed in for the egg. People were saying egg-replacer didn't work.

March 2, 2012 | Unregistered CommenterAshley

I like peanut butter cookies, I made the same flourless version one year ago and they were a big hit!

Awesome! Real maple syrup can't be beat!

March 2, 2012 | Unregistered Commentercassie

Fantastic! Thanks!! =) Have a great weekend!

March 2, 2012 | Unregistered CommenterLauren (PB&G)

Ugh I want to eat like 50 of these right now!!

March 2, 2012 | Unregistered CommenterJessica @ How Sweet

Mmmm those look so good! I love flourless cookies. :)

I've never cooked or baked with ginger! I totally read "nothing but roasted peanuts in this biatch!!" Hahaha, oops.

March 2, 2012 | Unregistered CommenterMindy

"Stairs are the third largest complaint among Pawnee's senior citizens. Right behind 'Everything hurts' and 'I'm dying.'"

March 2, 2012 | Unregistered Commenter91% Chocolate Lover

These cookies both look so good! I love peanut butter and ginger, but I've never thought of putting them together before. It sounds like a great combination. I might even try making some ginger flavored peanut butter with crystalized ginger bits mixed in!

March 2, 2012 | Unregistered CommenterKerry

I made these (version 2) for my family tonight and we all agreed that they are absolutely incredible. So moist and buttery (without butter--amazing!). I will definitely be making them many more times. The sea salt on top is a nice touch.

March 3, 2012 | Unregistered CommenterBrooke

Ohhh my goodness. Should not have read this on an empty stomach..

March 3, 2012 | Unregistered CommenterMary @ Bites and Bliss

Wow. Not exactly sure how I misgauged the size of that box! Yum!

March 3, 2012 | Unregistered CommenterKelsey

oh man these look amazing, you think it would work with almond butter or any nut as I cannot have peanuts?? im thinking yes!

March 3, 2012 | Unregistered CommenterPure2raw twins

[...] Flourless Peanut Butter Ginger Cookies by Ashley @ Edible Perspective [...]

I love how few ingredients there are! I already have all the ingredients in my pantry. On that thought...

March 4, 2012 | Unregistered CommenterAylin @ Glow Kitchen

I put about 3 1/2 cups of almonds into my vitamix and let them grind on the higher setting, and used the temper to push them down. When steam (or smoke) started coming out of the blender, I turned it off, mixed them around a bit and then started again. I went at it for about 10 minutes and nothing- just almond paste/meal. I read after that you're supposed to go nonstop until it reaches the right consistency. I was just afraid to do this because of the smoke!

3.5c is a LOT, especially in a Vita Mix! I wouldn't put more than 2c in a Vita, if that, and I've never had much luck making nut butter in the Vita. I've tried sunflower seed butter, but it was a royal pain to stir and make creamy because I couldn't scrape everything under the blade. I ended up having to add in a lot more oil than I normally use with my food processor. Sometimes my processor will give off steam, just from the heat of the nuts and the machine heating up, but it's never been a problem. If the almonds were raw, it is really hard to make nut butter, especially with that quantity. Almonds are definitely one of the hardest nuts to "butterize." If you want to try again with your vita I would use roasted peanuts and only 2 cups. Peanuts are the easiest nut to turn into nut butter.

March 5, 2012 | Unregistered CommenterAshley

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