My 4-year-old daughter would make these cookies every day if I let her. Gen can read some of the recipe on her own, and has much of it memorized, so she needs little help. They’re her favorites!
This recipe was adapted (a lot) from a well-worn magazine clipping. They’ve been a favorite afternoon snack, and when they’re rolled out by little hands, a fun activity as well! These cookies were also a highlight at a recent tea party with friends in our home.
Gen’s Flourless Peanut Butter Chocolate Chip Cookies
1 Cup organic Crunchy Peanut Butter
3/4 Cup Sucanat (or other natural sugar)
1 large Egg, beaten
Approx. 1/3 Cup Chocolate Chips (we like bittersweet drops or mini semi-sweet chips)
1 tsp. real VanillaCombine all ingredients well in a bowl. Roll out small balls or logs of dough (about 2 Tbl. each), and place on an ungreased baking sheet. Bake at 325 degrees for 25-30 minutes. Remove from oven, and let cool on the pan.
Perfect for a treat, when coming inside after a chilly rainy day!
Gen enjoying the treats at a recent {gluten-free} tea party, wearing Miss Linda's hat & boa!
This post is part of:
Tasty Tuesday at Balancing Beauty and Bedlam
Real Food Wednesdays at Kelly the Kitchen Kop
Hearth & Soul Hop Recipe Exchange at A Moderate Life
We have a few at our church home Bible study who can not eat flour. I always like to take a treat all can eat, so I will be coping this recipe. Thank you so much for posting it! I love the tea party photo! I think ladies need to have a dress up with hat tea party once in awhile! I enjoy your blog so much! Hav e blessed Easter Resurrection Day! ~ Ruth
[Reply]
Love the simplicity of this, Michele! I’ve got it printed – just need to pick up the crunchy peanut butter. Thanks!
[Reply]
I can’t wait to try these. I wonder about using agave instead of the sugar you are using….
[Reply]
Agave is a GMO Corn sweetner. I would use Organic cane sugar or Honey.
Thanks for sharing.
We are Gluten Free/ Grain Free here so I will be subbing the Peanut butter for Almond Butter but Looks Great. Thank you!
[Reply]
Jennie Reply:
April 19th, 2011 at 2:55 pm
@Melissa Hettick,
Thanks! I will try it with honey. Honey and peanut butter just go together.
[Reply]
Michele Reply:
April 19th, 2011 at 2:58 pm
Let me know how it turns out! I’ve been hesitant to use a liquid sweetener, such as honey, since it might make the dough really runny. A dry sweetener (sucanat) has seemed to help hold the dough together.
Blessings,
Michele
[Reply]
Thanks! I will definitely be trying this receipe. [You can't go wrong with any chocolate chip recipe AND no flour..."sweet"!
]
[Reply]
I love how simple this recipe is. Yay! I wonder if it would work with any nut butter? I’ll try with my fave sunflower seed butter because that’s all I buy… but it isn’t crunchy. Do you think that would work?… sounds sooooo yummy!
[Reply]
Michele Reply:
May 3rd, 2011 at 9:09 am
@Nadia, Another butter would probably be fine!
Blessings,
Michele
[Reply]
I love this picture of Gen in a hat and boa! I can hardly stand it — she’s so grown up looking!
[Reply]
These are awesome cookies, it has goodness of peanut butter and chocolate chips. your princess looks cute in that hat and boa. Thanks for sharing with Hearth and soul blog hop.
[Reply]
These sound so good. I will have to bake them today! We have gone to a gf diet for my youngest and I am now finding that he is sensitive to most grains and sugar. This is such a protien rich food and I can use honey. Besides that, who doesn’t love peanut butter?
Thanks for sharing.
[Reply]
Can you use creamy natural PB? I found some marked down to 99 cents and quickly scooped them up to make these only to realize the recipe called for crunchy.
[Reply]
Michele Reply:
May 3rd, 2011 at 9:10 am
@Donna, Creamy works too.
Blessings,
Michele
[Reply]
[...] Flourless Peanut Butter Chocolate Chip Cookies [...]
[...] to my recipe), Truffles (similar to my Christmas favorite), Peanut Butter Bars (similar to our flourless cookies), and the Better-For-You Chocolate Syrup (great on ice [...]