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flourless peanut butter chocolate chip cookies

flourless peanut butter chocolate chip cookies

From Kathryne Taylor in Love Real Food

Chewy in the center with slightly crisp edges.  Full of peanut butter and dark chocolate flavor.  Just 6 ingredients mixed up in 1 bowl of goodness. Total prep time includes 15 minutes to chill before baking. 

Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
Servings 36 cookies
Author Rosemary Stelmach

Ingredients

  • 2 cups light brown sugar, lightly packed (300 grams)
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon finely ground sea salt
  • 1 3/4 cups natural unsalted peanut butter, at room temperature (453 grams)
  • 1 cup bittersweet chocolate chips, at least 60% cocao (160 grams)

Instructions

  1. Preheat oven to 350°F.  Line 2 cookie sheets with parchment paper.

  2. In a medium bowl, lightly whisk the eggs and add the sugar. Whisk together until the ingredients are well combined and the mixture is smooth. Add the vanilla and salt, stir. 

  3. Add the peanut butter (see recipe notes) to the egg mixture and using a wooden spoon, stir until the ingredients are well incorporated.  Add the chocolate chips.  Stir until the chips are evenly distributed.

  4. Scoop the dough with a small cookie scoop measuring 1 1/2 tablespoons each and place it on the prepared pan.  Leave about 2" between each cookie.  Place the pan in the refrigerator for about 15 minutes before baking to keep them perfectly mounded. 

  5. Bake until the cookies are golden at the edges but slightly underdone in the center, about 11 to 13 minutes.  Let the cookies rest on the cookie sheet for at least 2 minutes before transferring them to a cooling rack. Repeat with the remaining dough. 

  6. Store in a covered container, at room temperature for up to 4 days.

Recipe Notes

  • If the peanut butter is very thick and difficult to stir, soften it by gently warming it in its jar in a pan of warm water.  Or heat it in the microwave for 10 to 20 seconds.  
  • To freeze:  Scoop the dough to form the cookies, place them on a pan and freeze.  Once frozen, place them in a freezer-proof container or storage bag for longer storage.  When ready to use, remove the cookies from the freezer and spread them out on a cookie sheet.  Allow them to thaw in the refrigerator overnight, then bake as directed.