Flourless Peanut Butter Chocolate Chip Cookies
I originally found these as an online recipe a few years back and had tweaked it a little bit to add different combinations and ingredients. It's a very simple recipe that is completely flour and dairy free. The cookies come out firm, but not too hard. I haven't figured out how to make these cookies soft and chewy, yet, if you like your cookies that way. Unfortunately, I've found that eggs bother me now, so I will have to find a good recipe that is eggless. I've found a few to try out and if any work for me, I will post tips on how to make your cookies that way if you need to.
I have used both crunchy and smooth peanut butter and both came out very well. I've only used natural peanut butter, so I can't say if other types of peanut butter make a difference, but I have a feeling that they would make the cookies taste too sweet.
- 1 cup peanut butter (any kind; "natural" types works best)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup chocolate or carob chips (optional)
- 1/2 cup chopped nuts (any kind, optional)
- Heat the oven to 350 degrees.
- Mix all ingredients together well. Egg should be beaten before adding, though I am lazy and don't do that when I make them and they turned out fine.
- Use a tablespoon to spoon out mixture and place them about an inch apart on the ungreased cookie pan.
- Flatten cookies with a fork.
- I placed my pan on the middle rack or the rack just below the middle rack and I liked the way they came out in my oven, but you may have to adjust the racks in your oven to get your best results.
- Bake about ten minutes or until they turn golden and the chips, if added, melt to the desired amount.
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I like to use classic cookie pans. This one is non-stick.
While you're ordering bowls and pans, how about adding some measuring cups, too?