In honor of National Peanut Butter Day I thought I would share this flourless *that means gluten free* recipe for making Peanut Butter Chocolate Chunk cookies!  The recipe is one I tried and LOVED from Averie Cooks.  I hope you enjoy it as much as me.  My son loves chewy cookies and these were a total hit with him!  Enjoy! Christi

Ingredients:

1 cup peanut butter (do not use natural or homemade peanut butter - see below)

1 cup light brown sugar, packed

1 large egg

1 tablespoon vanilla extract

1 teaspoon baking soda

6 ounces semi-sweet, dark, or bittersweet chocolate, chopped (1 cup semi-sweet chocolate chips may be substituted)

Directions:

In a mixing bowl combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well combined and the sugar is fully incorporated and  mixture is no longer gritty or granular, about 3 minutes. Stop to scrape down the bowl as necessary. (Note regarding peanut butter - although natural peanut butter or homemade peanut butter may work, I recommend using storebought peanut butter like Jif, Skippy, Peter Pan or similar so that cookies bake up thicker and spread less. Using natural or homemade peanut butter tends to result in thinner and flatter cookies that are prone to spreading while baking)

Add the baking soda and beat to incorporate. Add the chocolate and beat to just incorporate; don't overmix or the nice chocolate chunks will break down. Transfer dough to airtight container and refrigerate for at least 2 hours, and up to 5 days, before baking.

Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray. Using a 2-inch cookie scoop (about 2 tablespoons of dough or about 1.60 to 1.75 ounces by weight), form dough mounds and place on prepared baking sheet, spaced 2 inches apart (8 to 10 per tray). If chocolate is falling out of dough since there is an abundance, roll ball between palms to encourage it to stay in the dough. Slightly flatten the mounds before baking so they don't stay too domed and puffed while baking, just don't over-flatten.

Bake for 8 to10 minutes, until edges are set and tops are barely set, even if slightly underbaked in the center. Watch them very closely after 7 minutes and I recommend not baking longer than ten minutes. Cookies firm up as they cool, and baking too long will result in cookies that become too crisp and hard . Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

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This sounds very yummy  I certainly will try.  I am all about gluten free too, so thanks for that.

 

 

OMG!  These sound so easy & soooo delicious.  Can't wait to try some this weekend.  Will I be able to work off the calories @ hot yoga?  I really don't care one way or the other, I'm going to try them anyway!  Thanks, Christi for sharing!

Hot Yoga works to burn off all sorts of calories!  I just wish it would stop burning off the ones in my rear end...it is getting flatter and flatter!  Oh well...I LOVE me my HOT YOGA!

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