Flourless Peanut-Chocolate Cookies are a terrific treat that happens to be glutten-free, perfect for people that cannot tolerate wheat.
There is no flour or butter and only one egg in this easy to make dough. I would not go so far as to say that this is a healthy cookie, but it’s probably a little healthier than the typical butter-laden recipes that I usually bake.
Because there is no flour or butter, the dough is very crumbly and hard to work with, so it’s best to chill the dough for 20 or 30 minutes before shaping into balls.
The cookies do not spread in the oven, so you can place them a little closer together than a regular cookie dough. The flavor is a slightly drier version of a peanut butter cookie but still very good.
The best thing about this recipe is that you probably have all the ingredients in your pantry so you can whip them together anytime you feel like fresh baked cookies. Here is how you can make your own:
You can find the entire recipe here. I followed the recipe as written but I added a teaspoon of vanilla extract to the dough because I think that helps round out the flavors in most cookies.
Start by preheating the oven to 350 degrees. In the bowl of an electric mixer beat peanut butter, 3/4 cup sugar, 1 large lightly beaten egg, 1/2 teaspoon baking soda and 1/4 teaspoon salt until well combined.
Mix in the semi-sweet chocolate chips and dry roasted salted peanuts. Chill dough for 20-30 minutes to make it a little easier to handle. When the dough is chilled roll about 1 large tablespoon (or use a small ice cream scoop) into balls and place on parchment or silpat lined cookie sheet.
Place balls around 1 1/2″ to 2″ apart. Bake for 12-14 minutes or until the cookies are kind of puffed and golden. Let cool 5 minutes on the sheet before moving to a rack to cool completely. This recipe makes around 24 little cookies.
