Flourless Peanut Butter Chocolate Cookies
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4 out of 5 stars
(9)
Ingredients
12-13 cookies
- 1 large egg
- 1 cup (250g) honey roasted peanut butter, at room temperature (not warm)
- 1/3 cup (67g) light or dark brown sugar, lightly packed
- 1 teaspoon baking soda
- 1/4 cup (21g) unsweetened cocoa powder (Dutch-process can be used)
- 1/2 teaspoon pure vanilla extract
- 3/4 cup peanut butter chips
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Preparation
Chef’s notes
Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well—up to three months. Unbaked cookie dough balls freeze well—up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
You can use homemade, natural, or commercial peanut butter, however the type you use will alter their texture slightly. I found the best texture was with 1 cup of my homemade honey roasted peanut butter or 1/2 cup Skippy Natural PB and 1/2 cup all-natural, organic peanut butter. Be sure to stir in any excess oil on top of the natural brands. Otherwise, your cookies will spread.
I have not had luck using a liquid sweetener such as honey, maple syrup, or agave. Update:
I have, however, successfully used coconut sugar instead of brown sugar. Very tasty!
Instead of peanut butter chips, try dark chocolate chunks, colorful sunflower seeds, sliced almonds, honey roasted peanuts, or chocolate chips.