Curry adds a mild sweetness and golden color to these one-bowl, crunchy, gluten-free, flourless peanut butter cookies. This recipe was inspired by my colleague, Hayley, who loves curried everything, and eats a gluten-free diet. It calls for sweet curry, which is made from the sweeter, fragrant spices commonly found in curry blends. Penzeys’ or Spice House sell the sweet curry blends that I use most often.
Peanut Butter-Curry Cookies (Gluten-Free)
Makes about 36 cookies.
3/4 cup/150 grams granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3/4 teaspoon to 1 teaspoon (depending on your taste palate) sweet curry powder
1 cup/263 grams creamy unsalted, organic peanut butter
1 large egg, room temperature
Preheat oven to 350°F. Line baking sheets with parchment paper.
In a large bowl, combine sugar, baking soda, salt, and curry powder. Add the peanut butter to the bowl. In a separate bowl, beat egg until it grows to 3 times its volume. Pour egg over peanut butter and sugar mixture. Mix with a large spoon until well combined.
Using a #100 scoop, shape dough into balls. Arrange balls about 1 inch apart on prepared baking sheets, and flatten to about 1/3 inch thickness.
Bake for 10 to 12 minutes, until puffed and slightly cracked. Cool on baking sheets 2 minutes, then transfer to wire racks to cool completely.
Store cookies in an airtight container for 3 to 5 days.