:: Flourless Peanut Butter Chocolate Chip Cookies ::
Ok… I think I’ve been living in the dark ages! I honestly had no idea one could make FLOURLESS cookies! I didn’t have high expectations, considering the fact that there was no flour, butter, or even oil involved… but let me tell you, I don’t think I’ll be returning to my old peanut butter cookie recipe! These delectable {gluten-free} peanut butter chocolate chip cookies are heavenly! They are rich, chewy, and so simple to make! It took me no more than five minutes to whip up a batch! They tasted delicious straight out of the oven {warm and crumbly}… but also tasted just as good a day or two later!
So you may be wondering why I chose to not use flour…. Well, over Christmas I read the book “Wheat Belly.” It had me reconsidering wheat in my diet. Since I’m plagued by daily headaches and more than a few migraines a month… I thought I’d take the plunge to the wheat-free side of cooking to see if it would help. I spent the first couple weeks of January avoiding baking all together… but have since made a few wheat-free {gluten-free} baked goods. So far, I’ve been very impressed with how things have turned out! I especially liked that in this recipe, there were no other flours used {almond, coconut, rice, etc.}, because I think you can taste the difference. So… for now, I am sticking with my wheat-free diet and trying to bake less {small sobs}, and cook using only whole foods. I am feeling better overall, with less headaches in general, and way more energy {especially in the afternoon when I always felt a drop in my blood sugar}. I’ll keep you posted on how I’m feeling along the way! In the meantime, I hope that you’ll give these a try! I guarantee you won’t notice a difference in taste! They’re ah-mazing!
Flourless Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup natural peanut butter {creamy or chunky}
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg slightly beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Mix first 6 ingredients in a medium-sized mixing bowl. Stir in chocolate chips. Using a cookie scoop, or slightly moist hands, form dough into small balls {approximately one heaping tablespoon each}. Arrange on an ungreased baking sheet, spacing 2 inches apart.
- Bake cookies for approximately 10 minutes, until cookies are puffed, slightly golden on the bottom, and still soft to the touch. {Do not overbake.} Cool on baking sheet for at least 5 minutes, before transferring to a cooling rack {otherwise they may crumble}. Enjoy!
