These Chewy Flourless Chocolate Peanut Cookies are soft and nutty. You won’t be able to resist going back for more.
Baking with Miss E is one of my favorite ways to bake.
I know it’s hard, and it slows down the process, but I love watching her as she helps me measure ingredients, enthusiastically stirring the bowl of cookie dough.
I have to remind myself that she won’t be this little forever, and it makes me want to freeze time with her right now.
Since I obviously can’t freeze time, I’ll settle for inviting her to help me in the kitchen whenever she wants to.
And really, Miss E loooves these cookies. She loves making them almost as much as she enjoys eating them. Almost.
The peanut butter that I use in this recipe is really important.
I grew up eating the Smuckers All Natural peanut butter, the kind that’s only peanuts and salt. I didn’t even know that other types of peanut butter existed until I was older.
And while I value those all natural peanut butters, they don’t have a proper place in this recipe.
Using it yields a very oily cookie.
I prefer to use the kind of peanut butter that you can store at room temperature, no mixing to avoid separation necessary.
And while you can do whatever you want, I really recommend using a crunchy peanut butter, because it’ll give you those chunks of peanut throughout the cookie, giving you a bit of crunch among the chewy cookie.
I used dairy-free chocolate chips in this recipe, but you can use regular chocolate chips.
Do whatever makes your heart happiest.
I think they taste just as good with the dairy-free chocolate, so don’t feel like you’ll be missing out on anything by going the dairy-free route!
And this way, they’re not only Gluten-Free, but Dairy-Free, which is a double win in my book.
I let Miss E help me scoop these chocolate peanut cookies.
The batter isn’t too gooey, which means you can form the cookie pretty well before dropping it onto the sheet if you’re using your hands instead of a cookie scoop.
If you are craving a different style of peanut butter and chocolate cookie I think you’ll fall in love with my friend Sharon from What the Fork Food Blog’s Gluten-Free Peanut Butter Blossoms.
- 1 cup crunchy peanut butter
- 3/4 cup sugar
- 2 eggs
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 3/4 cup dairy-free chocolate chips
- Preheat the oven to 350F. Line baking sheets with parchment paper or silicone liners.
- Mix the peanut butter and sugar together, until smooth.
- Add the eggs and mix until smooth.
- Mix in the cocoa powder and salt.
- Add the chocolate chips, and then mix until evenly distributed.
- Scoop the cookie dough into portions about 2 teaspoons each (I used my 1 1/2 Tablespoon scoop, and then split each scoop in half) and roll into balls.
- Place cookies 3 inches apart and gently flatten each cookie slightly.
- Bake for 8-10 minutes, or until the cookies lose their doughy shine. Cookies will still be soft when they are done.
- Let cool on the sheet for approx. 5 minutes and then remove to a cooling rack.
Using an all-natural peanut butter (the kind that only has peanuts and salt and has to be refrigerated) will make slightly oilier cookies. I have used it before, I just like to use a peanut butter that can be stored at room temperature. Scoop the dough immediately after you mix it up. I have found that if you let it sit for awhile the oils from the peanut butter start to separate out, also making oilier cookies.
I used a crunchy peanut butter to make these cookies, which is why there are those pretty peanut bits inside. You can use creamy peanut butter if you prefer.
My favorite Peanut Butter for these cookies is Jif's natural peanut butter. It has peanuts, sugar, palm oil, and molasses. You get the texture of a more processed peanut butter, but not as many added ingredients.
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Serving Size:1 gluten free cookie
Amount Per Serving: Calories: 123 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 16mg Sodium: 81mg Carbohydrates: 13g Fiber: 1g Sugar: 10g Protein: 4g