Tag Archives: Flourless Chocolate Chip Cookies

Flourless Chocolate Chip Peanut Butter Cookies

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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,

RECIPE CARD: Flourless Chocolate Chip Peanut Butter Cookies

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

Instructions

  1. Preheat oven to 350° F.
  2.  Cream peanut butter and sugar, until creamy and fluffy. Add vanilla, egg, baking powder, and salt in a large mixing bowl until thoroughly blended. Stir in chocolate chips and walnuts. 
  3. Roll dough into 1-1/2 inch balls (approximately the size of a golf ball). *For easier handling, the dough can be refrigerated for about thirty minutes prior to making into balls. 
  4. Place dough balls on a baking sheet lined with parchment paper; 2 inches apart.  
  5. Flatten each ball with the tines of a fork.
  6. Bake at 350° F,  for 10-12 minutes, or until the cookie is puffed up and lightly browned on the bottom. Do not overcook, or your cookie will be rock hard. 
  7. Take cookies out of the oven, place the whole baking sheet on a wire cooling rack, and let cookies cool on pan for ten minutes–this prevents crumbling. Then take a spatula to remove cookie to wire rack and let cool for 15 minutes more; store in an airtight container.
 
© 2012 Virginia Wright. All Rights Reserved Worldwide. 
COOKBOOK: Ayuh, Another Downeast Cookbook 

Desserts | Cookies | Flourless Chocolate Chip Peanut Butter Cookies

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Recipe: Flourless Chocolate Chip Peanut Butter Cookies

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Summary: 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 is a delicious alternative for traditional 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. Fewer calories, too!

Ingredients

  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • 1-cup creamy peanut butter
  • 2 tsp pure vanilla
  • 1 large egg
  • 1 tsp baking powder
  • 1/8 tsp sea salt
  • 1-cup chocolate chips (or chocolate chunks)
  • 3/4-cup walnuts or pecans, chopped (optional)
Instructions
  1. Preheat oven to 350° F.
  2.  Cream peanut butter and sugar, until creamy and fluffy. Add vanilla, egg, baking powder, and salt in a large mixing bowl until thoroughly blended. Stir in chocolate chips and walnuts.
  3. Roll dough into 1-1/2 inch balls (approximately the size of a golf ball). *For easier handling, the dough can be refrigerated for about thirty minutes prior to making into balls.
  4. Place dough balls on a baking sheet lined with parchment paper; 2 inches apart.
  5. Flatten each ball with the tines of a fork.
  6. Bake at 350° F, for 10-12 minutes, or until the cookie is puffed up and lightly browned on the bottom. Do not overcook, or your cookie will be rock hard.
  7. Take cookies out of the oven, place the whole baking sheet on a wire cooling rack, and let cookies cool on pan for ten minutes–this prevents crumbling. Then take a spatula to remove cookie to wire rack and let cool for 15 minutes more; 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, and I do not roll them in the extra sugar. 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 chips, I buy organic chocolate chunks. 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.

Cooking Tip Video: https://www.youtube.com/watch?v=2i94YWFTCiM&feature=youtu.be

Photos 2014 ©  Virginia Wright
 
Virginia Wright, Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation
http://www.amazon.com/author/virginiawright 
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Author FB Page: http://www.facebook.com/virginiabrownwright

© 2012-2020 Virginia Wright. All Rights Reserved Worldwide.

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

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Recipe: Flourless Peanut Butter-Chocolate Chunk Cookies 

Summary: For 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.

Flourless Peanut Butter Chocolate Chunk Nut Cookies

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Ingredients:

2 tsp. pure vanilla
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 cup natural creamy peanut butter
1 tsp. baking powder
1/8 tsp. sea salt
1 cup chocolate chunks
3/4 cup walnuts, chopped
1/2 cup raw crystallized sugar to roll cookie balls in. (optional)
 
 
 
 
Directions:
 
Mix all ingredients in order given. Refrigerate dough for thirty minutes for easier handling. Roll dough into balls, dip all sides in raw sugar.  Line a baking sheet with parchment paper. Place balls on a cookie sheet and flatten with a tine of a fork. Bake at 350 degrees for 10-12 minutes. Take out of the oven and place the whole cookie sheet on the cooling rack and let cookies cool on the baking sheet for ten minutes.

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation & Cookbook Facebook: http://www.facebook.com/virginiabrownwright

© 2012 Virginia Wright. All Rights Reserved Worldwide.  BUY COOKBOOK

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