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Flourless Chocolate Peanut Butter Chip Cookies

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The beloved chocolate and peanut butter combination comes together in soft, flourless cookie. These simple cookies can be made, start to finish, in just about 30 minutes!

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Everyone loves these Flourless Peanut Butter Chocolate Chip Cookies! I make them often.  We’ve made and mailed them to family and friends for birthdays, served them at parties, and bring them to potlucks. These are the quickest gluten free cookies I have ever made!

A few weeks ago, after agreeing to bring a dessert to a party, I immediately thought of the flourless peanut butter cookies. I wanted to do something a little bit fun, so I made some “opposite” cookie. My typical, peanut butter chocolate chip, and then some chocolate peanut butter chips.

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I had the cookies baked and packed to bring to the party when Steve asked if he could just try one. He tried the Chocolate Peanut Butter Chip variety, and then tried another, telling me how soft they were. I had to have a bite. Sure enough, it was delicious. A moist, soft baked chocolate cookie with warm, melty peanut butter chips – how could it have NOT been an amazing cookie?!

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So I unpacked the Chocolate Peanut Butter Chip Cookies and quickly snapped a few photos in the 10 minutes before we had to leave.

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Steve wasn’t the only one who liked the cookies. I’m not one to brag about my cooking or baking, but everyone at the party enjoyed them, too!

Next time you need a dessert, these will surely be a hit! After all, who doesn’t like chocolate and peanut butter?!

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Flourless Chocolate Peanut Butter Chip Cookies

Ingredients (makes about a dozen and a half cookies)
  • 1 c creamy peanut butter
  • 3/4 c brown sugar
  • 1/2 c cocoa powder
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 c peanut butter chips
Directions
  1. Preheat oven to 350° F.
  2. Mix the first six ingredients (you can do this by hand or in a stand mixer with the paddle attachment).
  3. Stir in the peanut butter chips.
  4. Roll a spoonful of dough (about 1-2 tablespoons of dough) into a ball in the palm of your hand. Place cookie dough balls onto a baking sheet (a non stick baking pan will work fine, or use a regular baking sheet lined with parchment paper or a silpat). Using the palm of your hand, gently flatten the cookie dough balls just a bit (these cookies don’t spread a whole lot, so once you’ve flattened the cookie you only need about 2 inches between each cookie on the baking sheet).
  5. Bake for about 12 minutes. Finished cookies will be firm on the bottom, but still soft on the top. Let the cookies sit on the sheet for a couple of minutes, then transfer to a cooling rack or plate (or eat).

This recipe is linked to Gluten Free Wednesdays hosted by Gluten Free Homemaker, Gluten Free Easily, and Lynn’s Kitchen Adventures. Check it out!

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