Flourless Choco Peanut Butter Chocolate Chip Cookies

Ingredients List

  • 3/4 c white sugar
  • 1/4 c brown sugar, packed
  • 1/2 c cocoa powder, unsweetened
  • 1 c peanut butter
  • 1 egg (replace real egg by combining 1 tbsp ground flax seeds + 3 tbsp warm water in a small bowl and stirring. Allow a “jelly” to form after a few minutes and use this as your “egg”)
  • 1 tsp vanilla extract
  • 1/2 c to 3/4 chocolate chips (or peanut butter chips, white chocolate chips, butterscotch chips) & stir to combine

 Directions

Combine all ingredients except the chocolate chips in one bowl and stir by hand with a spoon.

After all ingredients are incorporated stir in the chocolate chips

At this point you have the option to place the dough in the freezer for 10-15 minutes. Cold dough will create puffier/thicker cookies vs. thinner/flatter cookies during the baking process. It will also help with the rolling out/ball-forming process but it’s optional if you’re in a hurry.

Form into 1 inch balls (I rolled mine with my hands but you could just drop them on a cookie sheet with a spoon) and place on cookie sheet (I used parchment-lined + lightly sprayed with cooking spray for easy cleanup).

Bake at 350F for 10 to 12 minutes or until they barely look done. They can go from raw to burned in about 90 seconds so watch them but know that because they are dark cookies, visuals may be tricky.

They may not look done after 10-12 minutes, but that’s ok. Take them out of the oven anyway and allow them to cool.

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