Flourless Peanut Butter Chocolate Chip Cookies

These large flourless peanut butter chocolate chip cookies are easy to make as the ingredient list is short. Kids will have fun helping make these naturally gluten free cookies. Plus, there is something fun about having giant cookies. This recipe makes roughly 18 large cookies.

You can use m&ms if you want to add more playfulness and color to the cookies. For adults, add in some chopped nuts and chocolate chunks instead of just using chocolate chips.

If you use natural peanut butter, you may find that you need to add a little extra oil like coconut oil. I like to use salted peanut butter, but you can use unsalted peanut butter and just add a little salt to the mix.

Combine the sugar and baking soda in one bowl. Combine eggs, peanut butter, and vanilla in another bowl. Cream together the sugar mixture with the peanut butter mixture to create a sticky dough.

Line baking sheet with parchment paper. Divide dough into 18 balls (roughly 1/4 cup of dough). Flatten dough balls a little before putting them on a baking sheet.

Bake for 14-16 minutes at 350 degrees. You want to make sure that you don’t overbake these cookies as they will get crumbly and dry. The bottoms of the cookies should be lightly browned, and the tops of the cookies should look a little under baked. Remove from oven and allow to rest on the cookie sheets for a few minutes prior to moving to a cooling rack. Once completely cooled, store in an air tight container.

The consistency of the dough is going to vary slightly depending on the type of peanut butter you use. The dough should resemble a thick cake batter. The cookies spread during baking, so do not put them too close together.

For the cookies show above, I chose to press in larger chocolate chips after I put the cookie dough on the baking sheets instead of mixing in the chocolate chips. Munchkin calls these “button cookies” due to the pattern created by placing the chocolate chips in this manner.

Print

Yum

Flourless Peanut Butter Chocolate Chip Cookies

Ingredients

• 2 Cups Peanut Butter (if you use natural peanut butter, you'll want to add 1 to 2 Tbsp coconut oil to make the peanut butter more creamy)
• 2 large eggs
• 2 tsp baking soda
• 2 Cups sugar (I used coconut sugar, but white sugar is fine)
• 1 tsp pure vanilla extract
• 1/4 - 1/2 Cup chocolate chips

Instructions

1. Preheat oven to 350 degrees F.
2. Quickly mix baking soda and sugar together.
3. Cream together sugar and peanut butter.
4. Combine peanut butter mixture with eggs and vanilla until well incorporated.
5. Stir in chocolate chips.
6. Prepare cookie sheets with parchment paper (if desired)
7. Divide dough into 18 cookie "balls" (roughly 1/4 cup of dough per cookie) for large cookies
8. Bake for 14-16 minutes. Check periodically because you do not want to overbake. The bottoms of the cookies should not get dark. The tops may look slightly underbaked.
9. Remove from oven and allow to cool for a few minutes on the baking sheets.
10. Serve immediately or store in air tight container once completely cooled.

Notes

The consistency of the dough is going to vary slightly depending on the type of peanut butter you use. The dough should resemble a thick cake batter. The cookies spread during baking, so do not put them too close together.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

https://marinecorpsnomads.com/2012/04/flourless-peanut-butter-chocolate-chip-cookies.html

This recipe is featured in The Christian Home Magazine Issue 58.