Saturday, June 28, 2014

Gluten Free Flourless Peanut Butter Chocolate Chip Cookies

Yes, you read that right...flourless peanut butter cookies...and only 6 ingredients!  I was so amazed the first time I made these cookies at how much these were like traditional peanut butter cookies.  It made me wonder why I ever used flour in them at all!  Who needs it?  With the addition of chocolate chips (or you could use chocolate chunks) it is another bonus to this very easy to make cookie.  If you have a jar of peanut butter and some eggs, you are pretty much good to go!  I have also made these cookies with cocoa powder to  add some more chocolaty goodness ( if you have been reading my blog, you know how much I love me some chocolaty goodness).

Gluten Free Flourless Peanut Butter
Chocolate Chip Cookies
If you are a peanut butter lover, you have to try these cookies.  If you are not a fan of chocolate, you can leave the chocolate chips out and make them straight up peanut butter (but I don't understand why you would do that, you know?).  They only have a half a cup of sugar, so they are a little less guilty feeling when you down four of them right out of the oven (although peanut butter is not known to be low cal...but it is packed with protein, right?), and they are gluten free to boot!

These are so easy and fast to put together, you should probably start pouring your glass of milk about now, or they will be out of the oven before you have a chance to!  I hope you enjoy them!

Recipe From: Goodies Gone Gluten Free
Slightly adapted from: Ambitious Kitchen
Yield: 24 cookies
click here for Printable Recipe

1 1/2 cups all-natural creamy peanut butter (or you can use chunky)
1/2 cup sugar
2 teaspoons vanilla extract
2 eggs
1/2 teaspoon baking soda
1/2 cup semi-sweet chocolate chips
1/4 cup milk chocolate chips
optional: 1/4 cup of cocoa powder

Preheat oven to 350 degrees F.  In large bowl, mix peanut butter, sugar, vanilla, eggs and baking soda until smooth and well combined.  Gently fold in chocolate chips.

Roll cookies into 2-inch dough balls and place onto parchment lined cookie sheet, 2 inches apart.  Barely flatten the top of each cookie with your hand.

Bake cookies for 8-10 minutes and remove when edges barely begin to turn a golden brown.  The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.  Cool on the cookie sheet for at least 5 minutes; then transfer to a wire rack to cool completely.  Repeat with remaining cookie dough.

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