Flourless Peanut Butter Cookies


These cookies are a lovely blend of one of favorite flavor pairs – Chocolate & Peanut Butter. In fact, my favorite cookie recipe stars those two ingredients.

To be completely honest, I was scared of this recipe. I had my doubts about flourless cookies. So I made a half recipe.

But I had nothing to worry about! These cookies do have a very soft and chewy texture, but the flavor is straightforward and scrumptious. Make them with 60% cacao baking chips, and these cookies are lovely treat.


Note: The original recipe didn’t call for any butter, salt, or vanilla; I added all three.


Flourless Peanut Butter Cookies

Adapted from the little red house


  • 1 cup peanut butter
  • 1/4 cup butter
  • 1 cup brown sugar (homemade or regular)
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup rolled oats
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup chocolate chips


1) Preheat oven to 350°. Line a baking sheet with parchment paper.

2) Place the peanut butter, butter, and brown sugar in the bowl of a stand mixer and beat on medium speed until well blended, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix.

3) In a small bowl, mix together the oats, salt, and baking soda. Add to the peanut butter mixture and stir well. Stir in the chocolate chips. The dough will be very soft and sticky.

4) Drop by spoonfuls onto the prepared baking sheet. Bake for 10-12 minutes or until lightly browned. Allow to cool on the pan for a few minutes before removing to a wire rack to cool completely.

Makes approximately 2 dozen cookies



13 Responses to “Flourless Peanut Butter Cookies”

  1. sheena says:

    I’m glad you like them….they’re one of our favorites!

    love your blog:)

  2. Katie says:

    I’ve made flourless PB cookies before, but mine were the standard “peanut butter, sugar, an egg” recipe. I love the idea of adding oats to the mixture, I have such a thing for oatmeal cookies.

  3. panda says:

    i love peanut butter and choc chips so this recipe sounds perfect!! anyway, glad to have stumbled across your blog – i love it!

  4. Samantha says:

    Yummm…Peanut Butter and Chocolate Chips!! We have a pb cookie recipe with just 3 ingredients and they are SOOOO good!! I will have to talk my mom into letting me make these! Thanks Erica!

  5. Lauren says:

    Those look absolutely delicious! If you use certified gluten-free oats, then they are gluten-free as well =D.

  6. Heather says:

    those sound great!

  7. Karen says:

    I made these while I was at Krista’s the other day, and they are SO good! She’s been trying to stay away from gluten, so this recipe is a real find!

  8. rghawki says:

    I just found your site and am very impressed. I can certainly tell how much you love to cook in the recipes you provide and the absolutely lovely photos.

    I make the standard peanut butter, sugar and egg recipe (I once worked for a catering comp. and I made cookies for the music group, Jefferson Starship, so they could have a sweet treat before their concert. I made these simple 3 ingredient peanut butter cookies for them and they raved.) I can’t wait to try your version. Thanks

  9. Shelley says:

    Thank you so much for this recipe. I scoured the internet in search of a flourless oatmeal chocolate chip cookie. I am in the mist of experimenting with flourless and eggless baking goods.

    I substituted the eggs for two tablespoons of ground flaxseed soaked in 6 tablespoons of water and used sunflower seed butter instead of peanut butter (it’s what I had at the time).

    I loved the cookies! How did you get them from sticking to the paper?

    Thanks, again!

  10. […]  Cooking for Seven who adapted this recipe from the little red house by adding butter, salt and vanilla.  Her photos […]

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Homemade Brown Sugar


Brown sugar is such a lovely ingredient. Yet it is just as processed as regular sugar. So I decided to attempt to make my own, using ground natural sugar and molasses.  Thisarticle/video from Martha Stewart was very helpful.


Admittedly, my sugar was much different than commercial brown sugar. But I think it is a very nice alternative.

Would you like to try it for yourself? Here’s what you’ll need:


Printable Page


For light brown sugar:

  • 1 cup ground natural sugar or 1 cup granulated white sugar
  • 1 1/2 tablespoons molasses

For Dark Brown Sugar:

  • 1 cup ground natural sugar or 1 cup granulated white sugar
  • 1/4 cup molasses


Place the sugar & molasses in a blender or food processor. Mix until fully combined. Store in an airtight container, with a slice of apple or bread to keep soft.



5 Responses to “Homemade Brown Sugar”

  1. Jennifer says:

    LOVE this idea!!

  2. jenny says:

    apparently a marshmallow is also a trick for keeping it soft. i like that idea much better — an excuse to buy marshmallows =)

    definitely will try this next time i run out of brown sugar (which happens frequently)… why do we never seem to run out of molasses, though? =)

  3. Ninette says:

    We’ve done this the last couple times we baked. Somehow we can’t remember that we’re out of brown sugar! Great idea on the marshmallow.

  4. Memoria says:

    I’ve seen this recipe before, but I still haven’t made this. Your brown sugar looks lovely.

  5. Pei-Lin says:

    Greetings from Kuala Lumpur, Malaysia!

    Hello, Erica Lea! I’m so glad to have stumbled upon your blog somehow, which I now can’t seem to recall how this happened.

    Reading your blog makes me feel closer to back to northern Minnesota. I spent the last 2 years and 8 months of my life in Bemidji to pursue my undergrad education at Bemidji State University. I simply miss Minnesota Nice! The only I dreaded was the harsh winter up there. Haha! And I still don’t like it. Minnesota is such a beautiful place, with the friendliest people I’ve ever known, including my American family and best friend. Hope to revisit there someday as I’ve long considered Minnesota my second home on Earth.

    As for the brown sugar, your post is definitely a helpful one. I started baking and cooking back in Bemidji. “U.S.-type brown sugar” is one of those ingredients I’ve been having hard time sourcing in Malaysia, alongside butterscotch and peanut butter chips, unsweetened baking chocolate (Baker’s) and so much more. It even took me some effort just to find molasses, especially blackstrap molasses. I believe the brown sugar we have here is what the Brits would call golden caster sugar, which is dried, i.e. not as moist and soft as the one I’d come to know of in the States. So, what I’ve been doing is adding more molasses (Brer Rabbit brand, mild or full flavor) to organic molasses sugar. I’m trying my best to “reproduce” the type of moist brown sugar I once knew. After returning home, I only came to know that brown sugar can vary depending where you’re! Fascinating!

    Keep up with the good work! Will definitely come back for more.

How About Some Chocolate?

3 Responses to “How About Some Chocolate?”

  1. Danielle says:

    Those Milan cookies look heavenly!

  2. Lucy says:

    Your chocolate treats look truly immense! Loving the look of that Devils Food cake…gorgeous :)

  3. Amanda says:

    Your creations are just beautiful!! I love how much attention to detail you pay.. it is worth it as everything you photograph is a work of art. Just lovely!!

    I am spending way to much time here today… but I just dont want to leave!!

    Be blessed-

Grandma’s Cooking School: Banana Cream Pie

{Grandma’s Cooking School is my chronicles of the informal cooking lessons that my Grandma graciously decided to give us girls. I have compiled a list of all the lessons so far. Enjoy!}


This summer, Grandma decided that it was time to give us girls some cooking lessons. We planned to begin this fall, but everything got a bit crazy. It wasn’t until a few weeks ago that we were able to take our first course: Banana Cream Pie!


Grandma is such a patient, joyful teacher. She doesn’t have to do everything to make sure we do it right. She encourages us to be involved in every step.


It seems she has magical hands. From years of experience, she knows little secrets to success. Like adding a little water to your pan before you pour in the milk to keep it from scalding.


This pie is so delicious. I won’t lie and say it’s easy, because it isn’t – especially if you decide to make French Custard for the filling and meringue for the topping. But it is worth it.


By the way, I didn’t JUST take photos. I got involved, too! Here’s the proof.

I would give you the recipe, but I didn’t ask Grandma for permission to publish her secret recipes across the Internet. So I’ll leave you with this from her very old Betty Crocker cookbook.

**Next time on Grandma’s Cooking School: Chocolate Crepes!**





12 Responses to “Grandma’s Cooking School: Banana Cream Pie”

  1. rachel says:

    The pie looks absolutely delicious!

  2. Ruth Ann says:

    that pie looks delish! yummy yummy, and cheers for beautiful meringues and Grandmas that will teach! :) the pictures are stunning as well. thanks for sharing…you are making lifetime memories that you will never regret – not only the wisdom from your Grandma but time with her that in years to come you will cherish. trust me, I know. :)

  3. ashley says:

    I love your blog. I found it through foodgawker. Banana Cream pie is my absolute Favorite!!! What is the recipe?!!?!?

  4. Lauren says:

    That looks like so much fun! I love learning old tips and tricks from family =D.

  5. Lucy says:

    This bakes sounds like it was a true joy to make! It looks amazing, could definitely do with a big old slice of this beauty :)

  6. Ellie says:

    It’s lovely to spend such quality time with your grandma. Absolutely wonderful cream pie!

  7. Danielle says:

    The pie looks amazing.

  8. […] decided it was time to move from scrumptious sweets to serving an entire meal; and there is no meal so traditional and tasty as a Roast Beef […]

  9. 🙂 says:

    I recognize the page from the recipe book. Is it Betty Croccker’s cookbook? I have the same book. I took that book from my mother’s house years ago since she is no longer using that book. I grew up with that book and I baked the Lemon Chiffon Cake and Banana Chiffon Cake from that book. It’s funny though that the Banana Chiffon Cake I baked as a teenager does not come out the same in my own home. Maybe because my mother’s house is a gas oven and my home has an electric oven? I’m not sure why, but my mother’s Betty Crocker’s cookbook is all beat up now, but I’m keeping it for memories. I end up buying an up-to-date version, but it’s not the same. Keep you grandma’s cookbook.

  10. […] Banana Cream Pie. No recipe, just step-by-step photos. […]

  11. […] Grandma taught us how to make Banana Cream Pie. […]

I finally broke down…



…and got twitter. I’m still learning how it works, but you can click here to view my page.



On a side note, these Cashew Cookies look scrumptious.

This CINNAMON FIG WALNUT BREAD sounds delicious.

These Chocolate Cupcakes are adorable.

This Creamy Mushroom Soup looks amazing.


2 Responses to “I finally broke down…”

  1. Jennifer says:

    YAY, off to follow you on twitter :)

    great recipe links!

  2. rachel says:

    I am still stuck in the past. I am not even on facebook! Enjoy your twittering =)

Sausage and Potato Soup



Here was an happy accident:

I asked Dad what he would like for supper. His answer: soup. What could be easier, eh?

I knew that one of Dad’s favorite soups is cream of broccoli, and I was pretty sure I could find some broccoli in the freezer. The catch? The the broccoli was FREEZER BURNT. One floret had turned a weird orange color and it all smelled horrid. Blech.


And so, instead of panicking, I quickly decided to make up a new recipe. That is how this soup was born.

Please do not be scared by the stick of butter included in this recipe. It is necessary. So very necessary. You can add any spices you like, but I found salt, pepper, and parsley sufficient. Also, any type of sausage may be used. I like spicy Italian.


Sausage and Potato Soup

Printable Page


  • 1 stick (1/2 cup) butter
  • 1 medium onion, chopped
  • 2 medium cloves garlic, minced or crushed
  • 3 medium russet potatoes
  • salt and pepper to taste
  • 2 teaspoons parsley
  • 2 1/2 teaspoons flour
  • 4 cups whole milk
  • 1/2 lb. bulk Italian sausage, cooked until no longer pink


1) Melt the butter in a large stockpot over medium-low heat. Add the onion and cook, stirring frequently, until transparent. Add the garlic, potatoes, salt and pepper, and parsley and cook 3 more minutes. Stir in the sausage.

2) Add the flour and cook for an additional 2 minutes. Slowly add the milk. Bring to a boil and simmer just until the potatoes are tender. Taste and adjust seasonings if necessary.

Serves approximately 4-6 people


14 Responses to “Sausage and Potato Soup”

  1. Jennifer says:

    With the cold weather lately I have been going through a lot of soups, this sounds wonderful!

  2. Ruth Ann says:

    Erica, this looks amazing. It is making me hungri-er, and I daresay I must be making this soon. {in fact, I just called brother who is at the store grocery shopping with mom and made sure they added potatoes and sausage to the list…}

  3. That soups looks amazing. I love the photos, I love potato anything especially in soup. Great Job.

  4. Gina says:

    looks divine!

  5. Ruth Ann says:

    So Erica…I made this soup, and it was so very yummy! :) My whole family loved it, and I want to make it again! We’re having more cold weather, so I might can!

  6. Erica Lea says:

    Ruth Ann: I’m so glad you liked the soup! I love it when my readers make one of my recipes and tell me how it turned out!

  7. Lillian says:

    Just did a search on google for Sausage Potato Soup and a link came up to you. SO glad to have found your site:) The soup is going to be yummy, but I’m having even more fun looking through more of your posts and seeing all of your gorgeous photos – fantastic!!

  8. Rebekah says:

    This was a wonderful recipe. I used 1 cup beef stock and 3 cups milk, added a minced serrano pepper for some kick, and used quite a bit more than half a pound of sausage. :)At the very end I stirred in some leftover mashed potatoes from earlier in the week– that was great.

    I think that the same effect would be achieved by using 1 more potato than called for, and once the potatoes are soft (but before adding the sausage), pureeing some of the soup in a blender. Then stir it back in and add the sausage. I am going to try that next time! My husband heartily approved of this soup and there will definitely BE a “next time.” Thanks.

  9. Joanna says:

    Oh my! This soup was amazing! Super simple to make and absolutely delicious. We have a ton of deer sausage in the freezer, so that’s what I used. We had it on a cold, rainy night with some fresh oatmeal bread from the machine. We will def be making this again.

  10. Ben @The Philly Food Feed says:

    I have been eating kale and sausage soup all fall and winter and I’m ready for a change. This looks like it’s worthy of that change.

  11. Hearty, satisfying, flavorful! This soup looks delicious. I could eat soup for every meal plus sausage and potatoes are two of my favorite foods. Score!

  12. […] This evening, if he’s feeling up to it, we’re heading over to my in-law’s house (a few miles down the road) for a new-to-me tradition: a soup party! Sounds like an awesome custom to me. Family members bring a different kind of soup to share. So far I’ve heard rumors of seafood, squash-apple-parsnip and oyster (or was is clam?). I’m planning on bringing my Sausage and Potato Soup. […]

  13. […] two years ago, I first developed this recipe for sausage & potato soup because of some freezer-burnt broccoli. It’s still very much a staple at our house – the perfect supper when you can’t think […]

  14. […] family in the fridge, and I wanted to bake something delicious with them. We were having soup for supper and I thought these would be a nice addition to the meal. And they were a success! […]