Flourless Peanut Butter Chocolate Chip Cookies
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We are a nut, not necessarily nutty, family. There’s always a jar or two of back-up peanut butter in the cupboard. Plus, I keep two baskets full of baking chips, candies, and morsels in my pantry so I can bake pretty much whatever I want, whenever I want. Semi sweet chocolate chips are a staple in our home, which lends nicely to baking soft, flourless peanut butter chocolate chip cookies on a whim.
We aren’t a gluten-free, or even a flourless family, so I’m not sure why a flourless cookie recipe caught my eye on King Arthur Baking Company’s website a few years ago, but it has become one of my all-time favorite cookies.
The dough is essentially made of peanut butter and brown sugar, and typical cookie ingredients—eggs, soda, salt, and vanilla. The cookies are soft, with a slight, tender crispiness to the craggily edges. No butter. No shortening. I wonder. Does this mean they are gluten-free?
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These flourless peanut butter chocolate chip cookies have opened my taste buds to the idea that flour-free sweets can be as good as, or even better than, regular baked goods. I have a flourless chocolate torte or cake recipe somewhere that I made once, and it was also delicious. If I recall, it was fudgier than usual. I need to find that again.
- Like chocolate chip cookies? Here’s another one of my favorites. Chocolate Chip Cookies
- This is a dangerous skillet oatmeal chocolate chip cookie. I could sit and eat it out of the pan, if only cast iron wasn’t so super-hot right out of the oven. The recipe is from Recipe Girl’s cookbook.
- Want cereal for breakfast? Make Chocolate Chip Crunchewy Cookies packed full of Cap’n Crunch.
Baker’s Notes:
- Double the recipe because a batch only makes approximately 18 cookies. I like to bake a dozen, and freeze the rest in dough balls so I can bake them whenever I’m craving warm cookies.
- Lightly press the dough down with the back of a spoon before baking. The cookies need a little help spreading out.
Sweet, flourless wishes!
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Flourless Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup creamy peanut butter, do not use natural peanut butter
- ¾ cup brown sugar
- ½ teaspoon baking soda
- 1 pinch salt
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup semi sweet chocolate chips
Instructions
- Heat oven to 350°F. Line baking sheet with parchment paper.
- With a mixer on medium speed, beat peanut butter and brown sugar together until fluffy, approximately 3 minutes. Add baking soda and salt and mix until incorporated.
- Add the egg and vanilla and mix on low-medium until well combined. Stir in the chocolate chips.
- Using a 1-tablespoon scoop, place dough by the tablespoons on prepared pan. Use the back of the scoop or a spoon to press dough balls down slightly to help them spread while baking.
- Bake cookies 8-10 minutes. Cookies are done when they are crackly on the tops and just ever so slightly browned. Cool completely on baking sheet. Store in airtight package.
Notes
Nutrition
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All text and images © Staci Mergenthal • Random Sweets