Flourless Peanut Butter Chocolate Chip Cookies

I’m still on my “health” kick. I use the quotations because these recipe aren’t necessarily low-cal but they are packed with stuff that’s good for you like chocolate and peanut butter (just kidding, but they do actually have lots of protein and healthy oils.) When you make these cookies at home make sure to use the purest peanut butter you can find (i.e. no added sugar or stabilizers). I replaced all-purpose flour with almond meal/flour and the result is simply awesome. These cookies stay soft and chewy. These are perfect for passover and flour-free diets. Enjoy!


Flourless Peanut Butter Chocolate Chip Cookies (adapted from “Classic Peanut Butter Cookies” by Elinor Klivans):

1/2 cup (1 stick) unsalted butter, softened

1/2 cup unsweetened smooth peanut butter

2/3 cup dark brown sugar, packed

1/2 cup granulated sugar

2 eggs

2 tsp vanilla extract

2 cups almond meal/flour

1 tsp baking soda

1/2 tsp salt

2 cups mini chocolate-chips

  1. Preheat your oven to 350˚F. Line two baking sheets with parchment paper or Silpats.
  2. In the bowl of an electric mixer, combine the butter, peanut butter and sugar and mix until thoroughly combined.
  3. Add the eggs and vanilla. Mix again.
  4. Add the almond meal/flour, baking soda and salt. Mix until completely combined.
  5. Fold in the chocolate chips.
  6. Drop the cookies in 2 tablespoonfuls balls onto your prepared baking sheets.
  7. Bake for 10-11 minutes until golden.
  8. Allow to cool on baking sheets for 10-15 minutes, then transfer the cookies to a cooling rack and allow to cool completely.

US (but flourless so should work perfectly in other countries)

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