5 Ingredient Flourless Peanut Butter Chocolate Chip Cookies {Gluten-Free, Clean Eating, Dairy-Free}
Make these flourless peanut butter chocolate chip cookies with only 5 ingredients – peanut butter, brown sugar, egg, vanilla and baking soda. They are so quick and easy that you’ll never make regular gluten-free chocolate peanut butter cookies again.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 8
- Category: Dessert
- Cuisine: Gluten-Free
Ingredients
- 3/4 cup natural peanut butter, either creamy or crunchy (I use the smooth version of Smucker’s Natural Peanut Butter)
- 1/2 cup organic brown sugar OR 1/2 cup raw honey (overnight refrigeration required)
- 1 egg (substitute 1 tablespoon flax meal stirred with 3 tablespoons water to make it egg-free)
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- Optional: 1/3 – 2/3 cup dark or semi-sweet chocolate chips
Instructions
- Heat oven to 350 F. Line a cookie sheet with parchment paper or a baking mat.
- Combine all ingredients except chocolate chips in a mixing bowl.
- Beat together for 2-3 minutes. The dough should be a little paler when you finish. Fold in chocolate chips if using.
- If using honey – the dough needs to be refrigerated overnight, or in the freezer for a few hours, but as long as it’s chilled firm they come out great.
- To make 12 large cookies, drop the dough by round tablespoons, or use a two-tablespoon scoop. The whole dozen will fit on a standard sheet. Drop by level tablespoons or use a one-tablespoon scoop for small cookies.
- Bake 9-11 minutes, or until the edges just start to brown. They’re very soft right out of the oven, so let them set for a few minutes before moving to a cooling rack.
Notes
Store in an airtight container in the refrigerator for 3-5 days (if they last that long)
Keywords: peanut butter, coconut sugar, eggs, Flourless Peanut Butter Cookies
Find it online: https://glutenfreedaddy.com/flourless-peanut-butter-cookies/
