Monday, November 28, 2011

Flourless Peanut Butter Chocolate Chip Cookies (with gluten-free & dairy-free options)

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November is National Peanut Butter Lover's Month, so before it is over I wanted to share delicious peanut butter cookie recipe with you. This was a really nice break after all the pumpkin, cinnamon and apple recipes jam packed into November.

This recipe is one of the easiest desserts to prepare, because of its minimalist ingredients, one bowl method, and quick baking time. I have this recipe pretty much memorized. The best part is, you can whip these up anywhere, like at your non-baker friend's house, who doesn't have flour in their cupboards or milk and butter in their fridge... but they always have a half jar of peanut butter laying around, some sugar for their coffee, and a few eggs next to last night's left overs in their fridge! The absence of flour in the recipe really lets the peanut butter shine through, and the natural fat in the peanut butter allows the recipe to remain rich and flavorful without adding butter! I like to add chocolate chips, but you can leave them out, or try using crunchy peanut butter for added texture.

Because these cookies don't use flour, that automatically makes them gluten-free, without having to sift together a concoction of expensive gluten free flours and gums. Make sure you are using gluten-free chocolate chips and vanilla (most peanut butter is gluten free, like Jiff and Skippy- creamy and crunchy/chunky).

The cookies don't contain any milk or butter and you can even replace the egg in the recipe with an egg substitute of your choice.

They are so simple to prepare. Just combine the pb, sugars and baking soda.

Add egg and vanilla and mix. Even do this step by hand if you don't have an electric mixer.

Roll into 8-12 dough balls.

Flatten slightly and add chocolate chips, or create the traditional peanut butter cookie criss-cross with a fork.

Bake and viola!

Flourless Peanut Butter Chocolate Chip Cookies {Small Batch}

Yield: 8 cookies (or 12 small cookies - shown)*
*For a larger batch, double recipe below, replacing the egg yolk and milk with 1 whole large egg.

  • 1/2 cup peanut butter, smooth or crunchy
  • 1/4 cup white sugar 
  • 1/4 cup brown sugar (or 2-3 tablespoons honey)
  • 1/4 teaspoon baking soda
  • 1 large egg yolk
  • 1 1/2 teaspoons milk (cows, almond, soy, etc)
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup semi-sweet chocolate chips (optional)


Preheat oven to 350 degrees F. Combine all ingredients in medium bowl, except the chocolate chips. Mix by hand or with an electric mixer, until smooth. Do not over mix. Fold in chocolate chips if using.

Roll into 8-12 balls, place on ungreased cookie sheet and flatten with the palm of your hand. Press a few chocolate chips on top, or, if you are not using chocolate chips you can create the traditional peanut butter cookie criss-cross pattern by pressing the back of the tongs of a fork on top of hte cookie dough before baking.

Bake 8-12 minutes or until edges are golden brown. Do not over bake these cookies or they will be dry and crumbly. Remove cookies from the oven and let cool on the cookie sheet for 5 minutes before removing to wire rack to cool completely. This allows the center of cookies to continue baking and set up from the residual heat of the pan.

These flavorful cookies are for the major peanut butter lover. Make sure you have a glass of milk on hand because these cookies are rich and peanut buttery! Because they don't have flour they are a little more delicate, so be gentle when dunking :)

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