April 18, 2016

Flourless Peanut Butter Chocolate Chunk Cookies

Celebrations, Dairy Free, Dinner Party, Gluten Free, Grain Free, Movie Night, Picnic, Recipes, Sweet Things, Weekend

I may have peaked.

I may have to thrown down my apron and cooking utensils, as I’m not really sure how I’m going to top these flourless cookies.

They are crazy simple to make, going from bowl to mouth in less than 25 minutes. They take 1 bowl, 1 baking tray and 1 eager baker to make – all with 6 ingredients.

I used crunchy peanut butter for this one, simply because I love the stuff. You can use smooth if that’s what floats your boat, or even go down the almond butter route. It’s all fair game.

Flourless Peanut Butter Chocolate Chunk Cookies

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Author: Teffy Perk

Serves: 12

Ingredients

250g (1 cup) crunchy peanut butter
3 tablespoons coconut sugar
3 tablespoons maple syrup
1 large egg, beaten
1 teaspoon baking soda
½ cup good quality dark chocolate, broken into chunks

Instructions

Preheat oven to 180ºC/350ºF.
In a medium bowl, beat together the all the ingredients, except chocolate chunks, until combined.
Fold in chocolate chips.
Scoop about 1 tablespoon of dough onto a baking sheet, repeating until all the dough has been used.
Bake for 8-10 minutes, until the the edges are slightly browned but the middle is still gooey. Note: if you prefer crispy cookies over chewy, bake them for 12-15 minutes instead.
Remove from oven and let cool slightly before moving to a cooling rack.

Notes

Store in a sealed container at room temperature.

PEANUT BUTTER: You could sub for any other nut or seed butter you wanted, such as almond.

COCONUT SUGAR: If you can't find coconut sugar, rapadura, demerera, raw cane and brown sugar will all work but the last 3 are more processed.