If, just like me, you’re an unconditional fan of peanut butter – you’re going to love these cookies. Flourless – therefore, gluten-free – they’re mainly based on peanut butter – and that’s where they get their taste from. And although it might be surprising, I’d actually place them on the healthier side of cookie recipes – there’s no flour or regular butter – they’re replaced by peanut butter, which – despite being high in calories – happens to count as healthy food. The only unhealthy part of the recipe is sugar – yes, there’s probably a lot of it, but I still believe overall these cookies aren’t that bad, compared to some other recipes!
Also, if you need to eat gluten-free: this recipe is right for you, but make sure the chocolate chips you use are certified gluten-free. In theory, they should be, but you never know.
For about 25 cookies you’ll need:
- 300g smooth peanut butter
- 150g brown cane sugar
- 1/2 teaspoon of baking soda
- 1 egg
- a generous pinch of salt
- a few drops of vanilla extract
- 100g dark chocolate chips
Preheat the oven to 180°C.
Put all ingredients except the chocolate chips in a bowl. Mix until they’re all well combined. Add chocolate chips and stir until the chocolate is evenly distributed in the dough.
Form walnut-sized balls out of the dough and place them on a baking tray. Gently press them to make them a bit flatter.
Bake for 10 minutes, then remove from the oven. Let them sit on the tray for a few minutes (they’re really, really soft and fragile straight out of the oven – don’t touch or move them too soon, let them set first!), then move them to a wire rack and leave there to cool. Enjoy 🙂
Check out my other cookie recipes too!