I have an announcement to make... I have made these cookies twice this weekend. This almost never happens! I usually like to enjoy my baked goods, and then move on to the next new recipe. (This actually drives my family crazy, they can't understand why I don't stick to one recipe. All I say is - what if there is a better recipe out there?!)
But the cookies were too good. I needed more.
Flourless Peanut Butter and Chocolate Chip Cookies
Adapted From Epicurious
1 cup super chunky peanut butter (I used Smooth)
1/2 cup (packed) brown sugar
1/2 cup (packed) brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips (about 6 ounces)
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips (about 6 ounces)
Preheat oven to 350°F. Mix first 6 ingredients in medium bowl. Mix in chocolate chips. Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.
Bake cookies until puffed, golden on bottom and still soft to touch in center, about 10 - 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.
Bake cookies until puffed, golden on bottom and still soft to touch in center, about 10 - 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.
Posts
Indeed a shock to find out these cookies are without flour and butter. Now, I am very curious how they taste so I gotto to make some. Thanks for sharing this super easy recipe.
ReplyDeleteOMG! This is crazy!! It's puffing up like normal cookies!! And they taste DELICIOUS!! I put them in for 12 minutes, and that was too long so my 2nd batch is going in for only 10 minutes. Definitely keeping this recipe and will be making these again :)
ReplyDeleteLuna - I know! It is so awesome
ReplyDeleteMmmm. I must try, I am always up for trying "healthier" baked goods. Oh, did I just healthier? I keep lying to myself!
ReplyDeleteJust made these for Cookie Time Tuesday on my blog. Thank you for sharing my new favorite PB Choc Chip recipe!
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Just made a batch of these cookies. They taste terrible. Way too sweet and you'll have a bellyache in less than a half hour after eating this greasy sugary mess.
ReplyDeletepeanut butter cookies are always a greasy sugary mess....
DeleteAnonymous - wow, what a shame. I must say that I had no problems with these cookies, and I defiantly didn't think they were too sweet. I LOVE this recipe, but everyone is different...
ReplyDeleteI think its sad when someone wants to leave such a negative review then hide behind anonymity. Everyone has an opinion and different tastes but at least have the gumption to stand up for your opinion.
ReplyDeleteI personally will love trying these cookies. I have a girl in our Church that is gluten intolerant. Im sure hopting these work for her!
Thanks for sharing!
I just made these and they turned out delicious! I even added some flour (gf buckwheat) and it worked very well about a half a cup. !
ReplyDeleteWow! Thanks for the great post!
ReplyDeleteI changed a couple of things, not because it would taste better, but because I didnt have any brown sugar. lol
i used 1/4 cup honey instead.. and added a little bit of flour. i also added some dry roasted peanuts and mini white chocolate chips!
I made these and they are soooooo good! They look like normal cookies too! SO amazing!! thank you for this recipe!!!! My friends who are gluten free will love this!
ReplyDeleteAmira, you are solely responsible for overworking me this Christmas! :) My sister has celiac disease and has to eat gluten free. I was looking for goodies to make that she could eat, when I came across this recipe. They were so good that EVERYONE ate tons! I ended up making not one, not two...but four batches in two days time! Thanks for such a great recipe.
ReplyDeleteCathy - your comment made me so happy! That is what I'm here for :)
ReplyDeleteThis recipe caught my eye bc i searched for the best bp cookie and this one came up. It intrigued my curiosity bc it has no flour. So as i am posting this my dough has been sitting in the fridge for 5 min now. Going to bake before my 2yr old wakes up and her sister comes home from school thanks. And so easy to make up.
ReplyDeleteSHUT UP!!! So good i can't believe it! I just reduced the sugar a bit and also added 2 Tbs. brown rice flour. These are wonderful. Thanks for sharing!
ReplyDeletethese were so awesome!!! it's light and crispy on the outside and soft on the inside! LOVE EM.. thanks for sharing!
ReplyDeleteWe like to freeze individual cookie dough balls and then pull them out one at a time (Or 6 depending on our craving)... just wondering if these will work with that method???
ReplyDeleteI think that could work. No harm in trying!
DeleteJust wondering if you'd be able to freeze individual cookie dough balls and have them still cook right... that's how we usually do cookies as we don't like them once they've cooled off.
ReplyDeleteThese cookies are amazing! I also made them twice in 2 days and my husband is the happiest man alive! I kept the dough in the fridge overnight and made them the next day and they worked just as well as the fresh batch. Thank you Amira :)
ReplyDeleteThese cookies are truly amazing! I also ended up making 2 batches within two days at my husband's request - so easy and super delicious. I kept the dough in the fridge overnight for the second batch and they came out just as well as the batch I made with the fresh dough. Thank you!
ReplyDeletetry this with jelly or preserves sometime.. i make a one cookie at a time recipe that is like this and although it can be a tad dry they are amazing. I put a dollop of strawberry preserve in a well in the center and bake..Mmmmm amazing!
ReplyDeletethese are absolutely AMAZING. we're starting our second batch right now! i've been sharing the recipe with everyone i know!
ReplyDeleteYum. Just made these. Shocked at recipe so I had to try it. Very good. I doubled the recipe to share. I used creamy b/c I didn't have chunky. I also used a mix of semi sweet and milk chocolate b/c I didn't have enough semi sweet. 10-12 mins is good depending on the size you make.
ReplyDeleteLet me start out with, these cookies taste AMAZING. But, I did have a problem with them holding together... They fell apart while I was transferring them from pan to rack.
ReplyDeleteso taking out the flour means gluten free is packed with more sugar per bite?? Sugar isn't good for you either - people on this diet are going to end up with Diabetes
ReplyDeleteit's a cookie... you're not meant to live solely on them. A sugary cookie once in a while will not give you diabetes
DeleteIf you have celiac's disease then you have to be GF and may want a cookie! Geesh... I am making this recipe because I have all of the ingredients and like experimenting.
DeleteI'm pretty much making these on a weekly basis now. I'm not sure whether to thank you, or to hate you!!!!!!! Giggle giggle!!! ;)
ReplyDeleteI know, they are delicious!
DeleteThese cookies sound so good and I want to try them for GF friends. Have you already halved the sugar in the recipe you supplied, or does it still need to be halved, or even halved again? ie did you use 1/4 cup of each sugar?
ReplyDeleteI just made these cookies, they are absolutely amazing!! Thank you for the wicked recipe!!
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ReplyDeleteI've bookmarked it for later!
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Best cookies ever and so easy!!
ReplyDeleteI've made these for years, except my recipe calls for no granulated sugar, just all brown sugar. And I use milk chocolate chips, makes them taste just like a peanut butter cup! Definitely delish and definitely dangerous.
ReplyDeleteI've made these for years, but my recipe calls for all brown sugar, and I use milk chocolate chips. Taste just like peanut butter cups. Definitely delish and definitely dangerous!
ReplyDeleteGreat recIpe! I was looking for a Monster Cookie recipe, but decided to give this one a try since it doesn't call for butter/shortening. I cut the white sugar out (just used 1/2 c brown) and added some oatmeal. They turned out great! Plenty sweet, and nice texture. Next time, I might experiment with adding some raisins and/or coconut along with the oats, for a "trail mix" cookie :-) Thanks for sharing!
ReplyDeleteGreat recipe! I cut out the white sugar (just used 1/2 c brown) and added some oatmeal, for a Monster Cookie flavor. They are great! Next time I might add some raisins and/or coconut along with the oats, for a "trail mix" variety. Thanks for sharing!
ReplyDelete