You probably already have all of the ingredients on hand to make these Flourless Peanut Butter Chocolate Chip Cookies.  With just a few simple ingredients, you’ll never miss the flour – or butter – in these easy to make cookies. 

I’m probably the last person to jump on the flourless baking train.  I just couldn’t imagine how baked goods could taste good without flour, but these cookies have shown me the way.

Not only that, but they were super simple to make, used only a few ingredients {all of which I already had in the pantry}, and took just minutes to mix up.  This is the kind of baking I like to do.

Because when I have a cookie craving, I pretty much want that cookie right now.

I spotted this cookie on Sunday flipping through my Cooking Light magazine during a short road trip to my in-laws house. I snapped a picture while we were there of my husband and son, along with my father-in-law and grandfather-in-law.  Grandpa Ben is {almost} 94 years old, still lives at home, drives, works part-time at his church, and plays pool like a pro.  In other words, he’s pretty darn awesome, and we’re so lucky to have him in our lives.

When we got back home, I decided to give these flourless peanut butter chocolate chip cookies a try.  Since they didn’t require many ingredients and very little prep time, I figured there was no major time loss involved if they didn’t turn out.

Now I’m almost wishing they were a flop, because I ended up eating one straight off of the baking sheet and two more for lunch the next day.  Whoops.

You guys.  I can’t tell you how soft and perfectly salty, peanut buttery and chocolate-y these are.  I used Peanut Butter and Co’s White Chocolate Wonderful peanut butter in mine.  It is my all-time favorite peanut butter and I always have a jar on hand {not sponsored!  I just really love it}, but any creamy peanut butter will do.

I tweaked the recipe just a bit – the original recipe called for just an egg white.  I wanted my cookies extra soft, so I added in the entire egg, plus a teaspoon of baking soda.  And also a bit of cinnamon, because peanut butter + chocolate + cinnamon = ohemgeegood.

Flourless Peanut Butter Chocolate Chip Cookies

 

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Serves: yields 14 cookies

Ingredients

• 1 large egg
• ¼ teaspoon salt
• 1 cup creamy peanut butter (I used Peanut Butter & Co's White Chocolate Wonderful)
• ⅓ cup granulated sugar
• ¼ cup brown sugar
• ½ teaspoon cinnamon
• 1 teaspoon baking soda
• ½ cup mini chocolate chips

Method

1. Preheat oven to 350 and line 2 cookie sheets with parchment paper or a baking mat.
2. Lightly whisk egg in a medium bowl. Add remaining ingredients, though the baking soda, stirring to combine. Fold in the chocolate chips, and then chill the dough for approximately 30 minutes.
3. Drop the dough, by approximately 1 tablespoon each, onto prepared baking sheets. Bake cookies for 9 to 10 minutes - they'll look slightly underbaked, but that's okay. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.
4. Makes 14 cookies; store covered at room temperature for up to 1 week.

Notes

adapted from Cooking Light, June 2014

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