If you are looking for a simple and delicious cookie recipe that does not require any flour, this is it. I just made a batch and brought it to my sisters house for a holiday dinner. It turned out to be the perfect cookie since two of the guests were gluten free. Just a handful of ingredients and you have a chewy cookie on the inside and just the right amount of crispy outside.
Large Flourless Chocolate Chip Peanut Butter Cookies
- 2 cups natural creamy peanut butter. This is important because the other kinds have sugar already in the jar.
- 1 1/4 cups sugar, I used organic cane sugar found in Trader Joes or most markets.
- 1-2 tbsp honey, I used 2 tbsp
- 2 eggs, lightly beaten
- 2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 tsp vanilla extract
- 1 cup mini or regular semisweet or bittersweet chocolate chips, over 60 percent cacao is best.
- 1/2 cup chopped peanuts, optional
- Preheat oven to 350 degrees, line 2 cookie sheets with parchment paper and set aside for just a few minutes.
- In a large mixing bowl, add peanut butter and mix with a wooden spoon or rubber spatula until smooth. Add sugar and honey and mix until combined.
- Add eggs slowly along with vanilla, salt and baking soda. Mix until all is combined. Do not over mix.
- Place in fridge for 15 minutes.
- Scoop out 12 mounds using a medium or large cookie scoop onto each cookie sheet. Press down lightly with tines of a fork in a crisscross pattern. If needed, lightly mist the fork with cooking spray so it does not stick. You should have leftover for one more batch.
- Place in oven and bake 8-11 minutes. Just until you see the cookies are turning a little golden. Try not to over bake. Let cool on cookie sheet for 15 to 20 minutes then slide paper off to cooling rack. Bake next batch and repeat. You should end up with anywhere between, 30 and 36 cookies. Enjoy!