Kick start your day with a good breakfast

TGIF Treat–Flourless Peanut Butter Cookies Noir

on October 4, 2013

On Monday night, I went to Luane Kohnke’s launch party for Sassy Cookies at a very hip hotel between 41st and 42nd Street between Ninth and Tenth Avenues, Yotel. I could’ve been in Tokyo–they have a robot that moves the luggage!


Beautiful views of the Hudson; sleek, white public spaces; this “capsule hotel,” is, I guess. not that different from many NYC hotels with million-dollar lobbies and ten-cent rooms. Definitely worth checking out, if you’re a visiting theatre buff and plan to spend lots of time in that area.

Here’s another of the recipes from Luane’s book. This one I haven’t tried yet, but it’s perfect for breakfast: less granulated sugar, organic peanut butter, and sesame seeds. Who needs all the calories in a bagel when you can get satisfaction from a couple of cookies? These are what she chose for the cover image on the book.

Photo by John Uher

Photo by John Uher

Flourless Peanut Butter Cookies Noir

Makes 18 to 24 cookies *gluten-free*

3/4 cup granulated sugar

1/2 tsp. baking soda

1/4 tsp. fine sea salt

1 cup unsalted, creamy, organic peanut butter, room temperature

1 large egg, room temperature, lightly beaten

5 tbsp. black sesame seeds

Preheat oven to 350°F. Line cookie sheets with parchment paper.

In a large bowl, whisk together sugar, baking soda, and sea salt. Add peanut butter and beaten egg. Stir with a large spoon until combined.

Using a medium cookie scoop (#40), shape dough into 1 1/2-inch balls. Dip tops in sesame seeds. Place balls on prepared cookie sheets 2 inches apart.

Bake 12 to 13 minutes, until puffed and cracked. Cool on cookie sheets for 2 minutes. Transfer cookies, still on parchment, to wire racks to cool completely.

Store in an airtight container at room temperature, for up to a week.

Copyright © 2013 by Luane Kohnke


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