When I started upping my recipe game again last week, my amazing, talented friend Joanna (the woman behind Wellness with Joanna) commented how happy she was to see me back in the kitchen. Her encouragement (always) means a lot since she is one bad ass healthy lifestyle powerhouse. If I can accomplish half of what she does when I am a mama of two I will consider myself a massive success. So with her prodding I figured I would just keep all the new recipes coming your way instead of hoarding them on my computer.
This version of my cookie recipe came about after our (seriously wonderful) friend Sophia took a stab at my Flourless Peanut Butter Coconut Cookies. However, since the peanut butter she used was runny (or perhaps non-stablized) they didn’t firm up they way she had hoped. Non-traditional/healthy baked goods can be finicky because when you are trying to cut ingredients out you are messing with the tride and true chemistry of baking. Also, the texture and consistency of goods such as peanut butter vary wildly which impacts the overall product when you are skipping the flour. So be patient with the product and be creative with the process. Anyhow, last weekend we had a lazy Sunday of church, binge watching the Jinx and baking. This afforded me ample time to find a solution to Sofia’s predicament by adding a little PB2 to my dough. However, during the process Jameson sweetly requested something with a hint of chocolate. So I threw in some chocolate chips and the result was pretty great. Enjoy!
Flour-less Chocolate Chip Peanut Butter Cookies
- 1 cup of organic, smooth, unsweetened peanut butter
- stabilized peanut butter works best (Whole Foods breaks down of the difference between stabilized and non-stabilized peanut butters for you). A good rule of thumb is that if you have to stir it (e.g. it separates in your cupboard) it isn’t stabilized.
- 1 egg
- 3/4 of a cup of sweetener of your choice (organic sugar, stevia, Splenda etc.)
- note if you use a liquid sweetener you will have to add PB2 to firm up the dough
- 1/2 cup of mini dark chocolate chips
- 1/4 cup of PB2 (or coconut/almond flour) if needed
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a large mixing bowl stir together the peanut butter, egg and sugar/sweetener.
- note, if your peanut butter is really runny stir in a little PB2 (or coconut or almond flour) to firm up your dough.
- Stir in the chocolate chips and mix until a firm dough forms.
- Roll tablespoon sized amounts into a ball and place on your baking sheet. Press down with a fork to flatten.
- Bake for about 10 to 15 minutes (or until the bottoms of each cookie is golden brown)
- Remove from the oven and them cool before serving (they will be crumbly if you try to eat them before they have cooled)
- They may seem as if they aren’t fully baked when you remove them but they will firm up as you let them cool
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