Ingredients

• 2 tsp. pure vanilla
• 1/2 cup white granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1-cup creamy peanut butter
• 1 tsp. baking powder
• 1/8 tsp. sea salt
• 1-cup chocolate chunks (or chocolate chips)
• 3/4-cup walnuts or pecans, chopped (optional)
• 1/2 cup raw crystallized sugar to roll cookie balls in (optional)

Instructions

1. Mix all ingredients in order given. Refrigerate dough for thirty minutes for easier handling. Roll dough into balls; dip all sides in raw sugar (optional).
2. Line a baking sheet with parchment paper.
3. Place balls on a cookie sheet and flatten with the tines of a fork.
4. Bake at 350 degrees for 10-12 minutes.
5. Take cookies out of the oven and place the whole cookie sheet on cooling rack and let cookies cool on baking sheet for ten minutes–this prevents crumbling. Then remove to wire rack. Store in an airtight container.

Cooking note: When I first started making these cookies I rolled the cookie ball in crystallized sugar–just like my grandmother used to do with her peanut butter cookies–however, since then, while the grandchildren prefer the extra sugar…I do not. My tastes have changed, and I have learned to cut back on my sugar intake. In addition to this, for all those who do not know me, it is my preference to buy all ingredients “Organic” where I can.  If I can’t find organic chocolate chunks, I buy organic chocolate chips. Baking powder is not an item I have found in our local organic stores, however, I do buy it aluminum-free. I use sea salt as well. All other ingredients organic as well.

Enjoy this flourless peanut butter chocolate chunk recipe! 

-Virginia Wright

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

Author FB Page: http://www.facebook.com/virginiabrownwright

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