Flourless Peanut Butter Chocolate Chip Cookies

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  • 1 cup creamy, unsalted, unsweetened peanut butter (or any nut butter)      
  • 1/3 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Generous pinch of salt
  • 1/2 cup semisweet chocolate chips
  • 1/3 cup chopped nuts, coconut, or dried fruit (optional)


Preheat oven to 350°F.
Mix together peanut butter and sugar until well combined. Add baking soda, egg, vanilla and salt. Stir until well combined. Fold in chocolate chips and nuts or dried fruit.
Roll dough into balls no larger than a tablespoon and place about an inch apart on a parchment-lined or greased baking sheet. Bake 10-12 minutes or until lightly browned.
Cool on baking sheet for 5 minutes, then transfer to a rack. Cool completely before storing.
Can be stored in a sealed container at room temperature for two days, or refrigerated for up to a week.

Recipe from Ballard Market - Culinary Resource Center
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