The iconic combination of chocolate and peanut butter gives these cookies that irresistible flavor. Yet with only six ingredients, these flourless peanut butter-chocolate chip cookies come together quickly and easily. They are a delicious, protein-rich treat!
I adapted this recipe from a really helpful cookbook, Bon Appetit Every Night Cooking. This cookbook is full of tasty, yet manageable recipes for people with busy lives. I was drawn to this cookie recipe because I love chocolate and peanut butter, but also, I was looking for a cookie that might provide some protein for my family. It seems that we have plenty of snack foods full of flour (hello pretzels, cheezits, etc.!), and I was searching for some balance. When I saw that these cookies have no flour and lots of peanut butter, I had to make them.
They were fabulous! Sweet, golden bites of chocolatey peanut butter. I do not follow a gluten-free diet (I do love my pastries and breads), but it is nice to take a break from flour, or to cut back on it. If you are on a strict gluten-free diet, check the different brands of chocolate chips and peanut butter–some are technically gluten-free, and some have trace amounts of gluten.
In any case, regardless of whether you are avoiding gluten or not, these cookies have a great flavor and they are quick and easy to make. They are long-gone in my house, and I want to make another batch soon! In fact, baking with peanut butter reminds me of other ways I have found to work protein into treats, like peanut butter oatmeal bites and peanut butter energy bites.
It is cool and cloudy this morning, a type of weather we have not had in awhile. I was up at 5:00 a.m. baking breakfast casseroles to take to my son’s soccer team camp. We will see how they went over–maybe a breakfast casserole will make its way onto the blog soon! I made a French toast one and two egg and ham ones, and they smelled so good while they were baking!
My husband recently got a badminton set and put it up in our back yard. We have been playing badminton in the evenings, sometimes all of us, sometimes different combinations of us, and it has been so much fun! We don’t play real games, more just volleying for fun and exercise. For some reason (maybe because we are not the best badminton players), it has given us a reason for a lot of laughter, and even if the day had difficult moments, we have laughed a lot during these summer evening volleys. It can not be understated, the value of having fun in one’s own back yard, without having to drive anywhere or plan anything, other than grabbing a racquet and popping out the back porch door, playing until it gets dark or till the mosquitoes chase us inside.
I hope you all are having a great weekend, and enjoying everything that is good about summer! If you are looking for a simple cookie recipe, full of flavor and without flour, this is a great one! Although I’m a bit late, there is still time to take a plate of these peanut butter-chocolate chip cookies over to Angie’s Fiesta Friday!
Peanut Butter-Chocolate Chip Cookies
- 1 cup of super-chunky peanut butter
- 1 cup of brown sugar (packed)
- 1 large egg
- 1 teaspoon of baking soda
- 1/2 teaspoon of vanilla extract
- 1 cup of semi-sweet chocolate chips (miniature or standard-sized)
Preheat your oven to 350 degrees Fahrenheit. In a medium-sized bowl, stir to combine the first 5 ingredients. Once a batter has formed, stir in the chocolate chips. Get your hands wet and using a tablespoon as a guide, form generous tablespoon-sized balls and place them on two ungreased baking sheets, spacing the balls about 2 inches apart. Bake the cookies in your 350 degree oven for about 12 minutes, or until they are puffed up, golden on the bottom, and soft to the touch in the center. Allow the cookies to cool on the cookie sheets for about 5 minutes, and then carefully transfer them to wire racks to cool completely. Any leftovers can be stored in an airtight container for 3 days. Enjoy!
This recipe is adapted from the cookbook Bon Appetit Every-Night Cooking.