Flourless Chocolate Chip Peanut Butter Cookies

For those of us out there who want a chocolate chip peanut butter cookie, but, want or need to watch our wheat intake… This flourless cookie recipe is a delicious alternative to traditional chocolate chip peanut butter cookie recipes. I’m a cookie person; love a cookie hot out of the oven with a cup of coffee. This has become the cookie of choice in our home! It’s delicious and easy to make, plus flourless, less calories, too! Please watch the “cooking tip video” before making this cookie recipe.
This is a cookie everyone will enjoy!

Must watch flourless cookie tip: https://youtu.be/2i94YWFTCiM

-Virginia
Buy books here: http://www.amazon.com/author/virginiawright

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Tag: Flourless Chocolate Chip Peanut Butter Cookies, Gluten Free Chocolate Chip Peanut Butter Cookies, Virginia Wright, Cookie Recipes, Virginia Wright Recipes,

Desserts | Cookies | Flourless Peanut Butter-Chocolate Chunk Cookies by Virginia Wright

Recipe: Flourless Peanut Butter-Chocolate Chunk Cookies 

SummaryFor those of us out there who want a peanut butter chocolate chunk cookie 

but want or need to watch our wheat intake. This flourless cookie is a delicious alternative for chocolate chip peanut butter cookie recipes except (without) the flour. I’m a cookie person; love a cookie hot out of the oven with a cup of coffee. This has become the cookie of choice in our home! It’s delicious and easy to make, plus flourless. 

Inside_Cookie2

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 flatten_cookie3handling. 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 Pressed Cookies1in 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

 

YouTube Video:

HOW LONG TO KEEP COOKIES IN OVEN TIP:  https://www.youtube.com/watch?v=2i94YWFTCiM&feature=youtu.be

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

Buy Recipes From Maine Cookbook by Virginia Wright 

© 2012 Virginia Wright. All Rights Reserved Worldwide.

The Recipe Corner

Recipes @ The Recipe Corner

I’m so excited how the recipe corner is starting to shape up! It was suggested by fans that I start posting recipes on my writing blog instead of only on social media sites. Based on the requests, I am going to post recipes in a new section here on my blog, that I refer to as the recipe corner.                                                              (https://virginiawright.com/blog/recipes)

If you have a “Tried and True” recipe you would like to have posted at the recipe corner, send in the recipe to [info] [at] virginiawright [dot] com. In the subject area type: Recipe Submission. Please include your full name and the state you are from along with your recipe, adding that you give permission to post your recipe. All recipes are reviewed for consideration, and if your recipe is chosen, you will be notified when it is in the queue for posting.

-Virginia Wright, Author & Queen of Recipe Adaptation :-)

The Recipe Lady | @The Recipe Weekly

Recipes @ the Recipe Corner

Hi, I’m the author of the children’s books The Princess and the CastleThe Prince and the Dragon, and my newest release “Crying Bear Yes Bears Cry Sometimes Too.” I’m also the author of the non-fiction book: Buzzzzzzzz What Honeybees Do. Buzzzzzzzz is available in Paperback and eBook;
and is a honeybee, beekeeping basics primer for children 4th-grade reading level to adult. I’m currently working on a number of writing projects and my latest release was a romance novel A Christmas to Remember.

Check out my cookbook Ayuh, Another Downeast Cookbook: Recipes From Maine

For ten years, before authoring my books, I was the Senior Writer for Lowfat Weekly, a website, I founded. (If you’ve read my other blogs, then you are familiar with a post that told about why I closed down that website). In brief, while working at Lowfat Weekly part of my job as a recipe developer, included adapting recipes to healthier Low-Fat versions. I LOVED that challenge! As a food blogger, I was known as “The Recipe Lady,” and I enjoyed interacting with our viewers, emails, chats, and such.  The problem I was having is that I didn’t want to only develop low-fat recipes, as it left no room for old-fashioned recipes that make you think of your “Mum and home.” I literally have hundreds of recipes that I’ve developed and adapted before Lowfat Weekly, during, and since working there. My recipes are made from ingredients that I already have in my cupboards, on hand– and trust you do too! They are mostly recipes that you will be familiar with, but in some cases, will be posted with “this cook’s” designer twist. These recipes are also some of “my family” favorites and will become yours too. You will find recipes on my blog that have been passed down from my mother, grandmothers, aunts, sister, friends, and friends of friends. All my recipes (most) are “quick and easy” to make including Old-Fashioned Heirloom Recipes, Low-Fat Recipes, Gluten-Free Recipes, Low Carbohydrate Recipes, Vegetarian Recipes, Italian Recipes, Fish and Seafood Recipes, Desserts, and more. In the search block, you can look up everything from dandelion green recipes to honey butter.

-Virginia Wright                                                                                                                           Queen of Recipe Adaptation

Please visit my blog often for recipes, and to see what I’m cooking up next…

These are my granddaughter’s Abigail and Elisabeth. They were visiting with their grammie, the recipe lady, and receiving a cooking lesson.

Cooking Lesson

The Recipe Lady

Heirloom Recipes by Virginia WrightFor ten years, before authoring my books, I was the senior writer for Lowfat Weekly, a website, I founded. (If you’ve read my other blogs, then you are familiar with a post that told about why I closed down that website).  While working at Lowfat Weekly part of my job was recipe developer, and  included adapting recipes to healthier Low Fat versions. I LOVED that challenge! As a food blogger, I was known as “The Recipe Lady.” The problem I had was…READ THE REST OF THE BLOG

-Virginia Wright
Queen of Recipe Adaptation                                                                                                            The Recipe Weekly http://www.therecipeweekly.com