Peanut Butter Butterfinger Cookies
These flourless peanut butter cookies with crunched Butterfinger candy bar are as delicious as they sound. Enjoy all the yummy flavor of a peanut butter cookie with this easy gluten-free recipe.
Servings: 14 Cookies
Ingredients
- 1 cup Peanut butter ~ I used Jiff Creamy Natural
- 1 cup Sugar - regular granulated or beet sugar
- 1 Lg Egg ~ substitute 3 Tbsp aquafaba for egg-free
- 1 tsp Vanilla
- 5 Mini Butterfinger Candy Bars
Instructions
- Instructions
- Preheat oven to 325 degrees F
- In a medium bowl, combine peanut butter and sugar. Mix well.
- Add egg or fake egg and vanilla. Mix well.
- Crush 4 Mini (fun size) Butterfinger bars and stir in well.
- Shape into 1" or a little larger balls and place on a baking sheet. Slightly flatten with a fork to make a crisscross pattern.
- Top cookies with a few additional crushed Butterfinger candies.
- Bake 8 minutes for smaller cookies, 13 minutes for larger cookies.
- Let sit about 3 minutes before removing from pan. These will be slightly crumbly until completely cool…but we always start eating them anyway!
- Store in an airtight container or freeze leftovers for longer storage.
Notes
Aquafaba is the liquid from canned garbanzo beans. This liquid works wonderfully in egg-free baking. I haven't tried a flax egg with this recipe.
Butterfinger candy bars