These cookies are fairly simple to make, and with no flour, they are a lifesaver right now when there are so many shortages of flour. So, check out these Flourless Peanut Butter and Chocolate Chip Cookies for another flourless idea.
So, start with your PB. This can easily be made with another nut butter or even a natural peanut butter, which is not my favorite. I know it is trendy and better for you, but I just don't love it as much as what I grew up on!
The sweetener I used was brown sugar, which is always my preferred for peanut butter cookies.
Mix well with a hand mixer, stand mixer or even by hand (if you want a good arm workout!).
Next is your eggs. Once the eggs are added, this is when it is important not to overmix. Once your protein goes in, it is easier to over mix and wind up with a little tougher baked good.
I always add vanilla the same time as the eggs.
Regular oats are much better to use for a chewier cookie. If all you have is quick oats, use them!
Baking soda is the leavener for this recipe.
Sorry for this shaky photo, if you can't tell these are semi sweet chocolate chips.
We always prefer a soft, slightly chewy cookie, so I only bake these until the edges are very lightly browned.
If you prefer a crispier cookie, bake them at least another 5 minutes more then the time I give.
For us, peanut butter cookies are always served with a cold glass of milk- we recommend this!
Y'all, this chewy cookie with chocolate chips is just so good. If this photo doesn't make you hungry, what kind of a person are you?? :).
Flourless Peanut Butter Chocolate Chip Cookies
- 1 ¼ cup peanut butter I used a crunchy peanut butter. You can also use a natural or other nut butter. Make sure you CHILL your cookies before baking if you do. It is in the instructions anyway. You can get away without chilling with regular peanut butter, but not with natural or other nut butters.
- ⅔ cup brown sugar
- 2 teaspoons vanilla
- 2 eggs
- ¾ cup regular oats You can also use quick oats, if that is what you have!
- ¾ teaspoon baking soda
- 1 cup chocolate chips I used a semi sweet as that is what I have, I prefer a dark chocolate though!
- Line 2 baking sheets with parchment and set aside.In medium sized bowl, add in the peanut butter an sugar. Mix on medium high speed until well blended, about 30-60 seconds. If you are mixing by hand, you might need to mix a little longer. Add in eggs and vanilla and mix again, this time only to combine. It should take no longer than 10 seconds. Next is oats and baking soda. Mix again to combine. Be sure this is mixed well for even distribution of the baking soda. Last up is your chocolate chips. These only need to be mixed until they are combined as well. Now, scoop your cookies onto baking sheet. They spread, but not too much. I did 12 per sheet, a 3 cookie x 4 cookie grid. Place cookies in fridge to chill for about 20 minutes. While they are chilling, preheat oven to 350 degrees.Once they have chilled, remove from fridge and place in oven. Bake until they are lightly browned around the edges. Mine took right about 8 minutes. This will depend on the actual heat of you oven, thickness of pan, thickness of cookies, etc.With these flourless cookies, it is best to allow them to cool for a few minutes before trying to remove from the pan, as they don't have the structure cookies with flour have. So, allow to cool for a fer minutes, then move to a cooling rack. These are delicious warm with a cold glass of milk or however you take them! Everyone will be so surprised this a flour free cookie, it does not taste or have the texture of one! They are so good!Now, sit back and enjoy. You deserve it!