Flourless Chocolate Chip Peanut Butter Cookies

Okay, let me tell you… these are amazing. Chocolate and peanut butter? Yes please. These cookies are incredibly easy to make as well as gluten-free, grain-free, and dairy-free. Make a batch and serve immediately. My batch was gone within minutes. (The majority were consumed by me. Oops.)

I would love to thank Gluten Free on a Shoestring for inventing these beauties. I can’t wait to make my own adaptation (I’m thinking mint…).

Ready. Set. Go make these because I promise you won’t be disappointed. The flavor is so rich and satisfying and the texture is light and airy. If you’re having a craving, these are the solution. If you love Reese’s as much as I do, these are a very close substitute to munching on a peanut butter cup.

Pro Tip: make extra because you can wrap these bad boys up and pop them in the freezer for later. You will definitely want to have a stash in your at all times.

Flourless Chocolate Peanut Butter Cookies

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

These flourless cookies will satisfy any sweet tooth with just one bite. Let yourself indulge in your cravings

Recipe type: Dessert

Serves: 20 cookies

Ingredients

• 1 cup smooth no-stir peanut butter (I used Trader Joe's Creamy No Stir Peanut Butter Spread)
• 6 tablespoons light brown sugar, packed
• 1 egg
• 1 teaspoon baking soda
• ¼ teaspoon kosher salt
• ¼ cup unsweetened cocoa powder (I used Hershey's 100% natural unsweetened cocoa)
• ¼ cup dairy free chocolate chips (I used EnjoyLife semi-sweet mini chocolate chip)

Instructions

1. Preheat the oven to 350.
2. Cover a baking sheet with parchment paper, set aside.
3. In a large bowl, combine the peanut butter*, brown sugar, egg, baking soda, and salt. Mix together.
4. Mix in the cocoa powder until well combined. Knead in the chocolate chips until cookie dough forms.
5. Take a spoonful of the dough and roll a ball between your palms. Press the ball into a disk. Press 2-3 chocolate chips into the top of the disk.
6. Bake for 10-12 minutes or until the cookies are set. The dough should no longer glisten (it's more of a matte color).
7. Remove from the oven and allow to cook for 10 minutes.
8. Serve immediately or wrap tightly and store in the freezer.

Notes

*If the peanut butter is too thick, microwave for a few seconds to soften

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