Servings: 15 Cookies
Flourless Peanut Butter Chocolate Chip Cookies
Quite possibly the easiest cookie recipe you'll ever make! No baking experience is required to make these simple and delicious flourless peanut butter cookies!
Equipment
Ingredients
- 1 cup (250g ) unsweetened peanut butter (crunchy or creamy)
- 1 large egg
- 3/4 cup (150g) granulated sweetener of choice*
- 1 teaspoon pure vanilla extract optional
- 1/2 teaspoon baking soda
- ½ tsp (3g) sea salt**
- 1/2 cup (80g) chocolate chips
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a large cookie sheet with parchment paper. You can also spray the large baking sheet with cooking spray if you don’t have parchment on hand.
- Transfer the egg, peanut butter, granulated sweetener, vanilla extract, baking soda and sea salt to a large mixing bowl (everything but the chocolate chips). Mix everything together until a thick, sticky dough forms. I use a fork to do the mixing but you can also use an electric mixer or hand mixer if you prefer.
- Add in the chocolate chips and mix them into the cookie dough until they are well-incorporated.
- Roll the peanut butter cookie dough into balls and place them on the prepared baking tray at least one inch apart from one another.
- Gently press the cookie dough balls to create flat discs. If the dough tries to crack apart, you can press it back together if you’d like. The cookie dough will spread during the baking process so be sure you’ve left space for the cookies to grow. If you'd like, press extra chocolate chips into the tops of the cookies.
- Bake on the center rack of the preheated oven for 12 to 15 minutes or until the edges are just slightly golden brown and the cookies have set up.
- Allow the cookies to cool completely before removing them from the cookie sheet. If they are moved while they are still warm, they will likely crumble as they are delicate before they set up.
Notes
*Use cane sugar, brown sugar, sugar-free sweetener, coconut sugar, or maple sugar.
**If you’re using salted peanut butter, you may not need to add as much additional salt.
Store cookies in a large zip lock bag at room temperature for up to 3 days. You can also store the cookies in an airtight container in the refrigerator for up to 1 week. Freeze cookies in a freezer bag for up to 3 months.
Nutrition
Serving: 1Cookie (of 15), Calories: 185kcal, Carbohydrates: 18g, Protein: 5g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Cholesterol: 15mg, Sodium: 148mg, Fiber: 2g, Sugar: 15g