Name: flourless peanut butter chocolate chip cookies
Prep time: 30 min
Cook time: 11 min
Total time: 41 min
Ingredients: 2 cups light brown sugar, lightly packed ((300 grams)); 2 large eggs; 1/2 teaspoon pure vanilla extract; 1/2 teaspoon finely ground sea salt; 1 3/4 cups natural unsalted peanut butter, at room temperature ((453 grams)); 1 cup bittersweet chocolate chips, at least 60% cocao ((160 grams))

Typically, when I come across a tempting gluten-free cookie recipe, the usual fix is to replace the regular all-purpose flour with a gluten-free blend. Or perhaps almond flour. Another popular one is coconut flour. The list of substitutions is endless …a wonderful thing considering how many folks are currently having gluten issues. But with these Flourless Peanut Butter Chocolate Chip Cookies, the flour isn’t replaced. It is simply eliminated. That got my attention.

The creator of this genius formula is Kathryne Taylor of COOKIE + kate. The recipe is featured in her new cookbook, Love Real Food.

The list of ingredients is so basic. A total of six.

And that includes the salt and vanilla. It gets better. It’s all mixed up by hand in one bowl.

This is my kind of recipe. And one that you can enjoy with your little ones. Hand them each a wooden spoon and pass the bowl.

Preheat oven to 350°F.
Line 2 cookie sheets with parchment paper.
In a medium bowl, lightly whisk the eggs and add the sugar.
Whisk together until the ingredients are well combined and the mixture is smooth.
Add the vanilla and salt, stir.

Add the peanut butter to the egg mixture.
Using a wooden spoon, stir until the ingredients are well incorporated.
Add the chocolate chips.
Stir until the chips are evenly distributed.

Scoop the dough with a small cookie scoop measuring 1 1/2 tablespoons each.
Place each scoop on the prepared pan.
Leave about 2″ between each cookie.
Place the pan in the refrigerator for about 15 minutes before baking.
That will help to set up the cookies to keep them perfectly mounded.
The goal is to end up with cookies that are soft and chewy with a slight crisp on the edges.

If you prefer a crispy cookie throughout, go for it.

Just flatten the dough slightly when you place it on the tray and skip the step where they are chilled.

Be sure to leave ample room between each since they will spread a bit in the oven. And keep a close eye on them …they will be done in less time.

My small cookie scoop grabs one-and-a-half tablespoons and I am careful to level off the excess dough so that each cookie is the proper size and each one has a flat surface to rest on.

In my oven, the perfect timing is 11 minutes. As soon as you see a slight darkening on the edges, rescue these guys from the heat. They may seem to be a bit underdone in the center, but after resting they will be perfectly done.

Bake for 11 to 13 minutes.
The cookies should be golden at the edges but slightly underdone in the center.
Let the cookies rest on the cookie sheet for at least 2 minutes.
Then transfer them to a cooling rack.
Repeat with the remaining dough.

Give your Flourless Peanut Butter Chocolate Chip Cookies time to set up.

Let the cookies rest on the cookie sheet for a full two minutes before transferring them to a cooling rack. They need that time to set properly.

Once completely cooled, store them in a covered container for up to 4 days. If you place a slice of bread in the container with the cookies, it will help them stay moist and chewy.

flourless peanut butter chocolate chip cookies

From Kathryne Taylor in Love Real Food

Chewy in the center with slightly crisp edges. Full of peanut butter and dark chocolate flavor. Just 6 ingredients mixed up in 1 bowl of goodness. Total prep time includes 15 minutes to chill before baking.

Prep Time 30 minutes

Cook Time 11 minutes

Total Time 41 minutes

Servings 36 cookies

Author Rosemary Stelmach

Ingredients

2 cups light brown sugar, lightly packed (300 grams)
2 large eggs
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely ground sea salt
1 3/4 cups natural unsalted peanut butter, at room temperature (453 grams)
1 cup bittersweet chocolate chips, at least 60% cocao (160 grams)

Instructions

Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
In a medium bowl, lightly whisk the eggs and add the sugar. Whisk together until the ingredients are well combined and the mixture is smooth. Add the vanilla and salt, stir.
Add the peanut butter (see recipe notes) to the egg mixture and using a wooden spoon, stir until the ingredients are well incorporated. Add the chocolate chips. Stir until the chips are evenly distributed.
Scoop the dough with a small cookie scoop measuring 1 1/2 tablespoons each and place it on the prepared pan. Leave about 2" between each cookie. Place the pan in the refrigerator for about 15 minutes before baking to keep them perfectly mounded.
Bake until the cookies are golden at the edges but slightly underdone in the center, about 11 to 13 minutes. Let the cookies rest on the cookie sheet for at least 2 minutes before transferring them to a cooling rack. Repeat with the remaining dough.
Store in a covered container, at room temperature for up to 4 days.

Recipe Notes

If the peanut butter is very thick and difficult to stir, soften it by gently warming it in its jar in a pan of warm water. Or heat it in the microwave for 10 to 20 seconds.
To freeze: Scoop the dough to form the cookies, place them on a pan and freeze. Once frozen, place them in a freezer-proof container or storage bag for longer storage. When ready to use, remove the cookies from the freezer and spread them out on a cookie sheet. Allow them to thaw in the refrigerator overnight, then bake as directed.

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