Chocolate Flourless Peanut Butter Cookies
These chocolate flourless peanut butter cookies are grain free, dairy free, low in sugar and rich in chocolate peanut butter flavor.
Servings: 12 cookies
Ingredients
- 1 cup smooth no-stir peanut butter
- 6 tablespoons packed light brown sugar
- 1 egg at room temperature
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup unsweetened cocoa powder Dutch-processed or natural
- 2 ounces semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F. Line a large rimmed baking sheet with parchment and set it aside.
- In a large, microwave-safe bowl, place the peanut butter.
- If the peanut butter seems very thick and difficult to stir, heat it in the microwave for 20 to 30 seconds to loosen it.
- Add the brown sugar, egg, baking soda, and salt, mixing to combine after each addition.
- Add the cocoa powder, mix to combine and, with clean hands, knead in the cocoa powder until the cookie dough is a uniform, brown color with no streaks of peanut butter remaining.
- Divide the dough into 12 equal portions of 1 1/4 tablespoons each (a #50 cookie scoop is ideal for this purpose), and place about 1 1/2-inches apart from one another on the prepared baking sheet.
- Roll each piece of dough tightly into a ball between your palms, and press into a disk about 1/4-inch thick.
- Place 2 to 3 chocolate chips on top of each disk, and press gently to help the chips adhere.
- Place the baking sheet in the center of the preheated oven and bake for 12 minutes, or until the cookies are puffed and set toward the center.
- The cookies will become more pale in color, and are set when the dough no longer glistens.
- Remove from the oven and allow to cool for 10 minutes on the baking sheet or until firm.
- Serve immediately or wrap tightly and store in the freezer.