Description
Gluten and dairy-free, these healthy flourless cookies use less sugar than traditional cookies, but deliver intense peanut butter flavor.
Ingredients
Scale
- 1 cup natural peanut butter
- 1/2 cup Sucanat (or brown sugar)
- 1 large egg
- 1 teaspoon baking soda
- 1/2 cup chocolate chunks (chips will work, too)
Instructions
- Preheat your oven to 350 degrees.
- In a medium bowl, mix together all ingredients except for the chocolate chunks until combined. Stir in the chocolate chunks. Refrigerate the dough for 15-30 minutes, optional.*
- Measure the dough into tablespoon-sized balls and place on an ungreased cookie sheet. The dough will seem a little fall-y apart-y, but that’s how it should be. Just make the balls and carry on.
- Place the dough balls on your cookies sheet a few inches apart. You should get about 15 cookies, more or less depending on the size of your balls. I didn’t press the balls down at all, but if you want a less round cookie, go ahead and press them down.
- Bake in the preheated oven for 10 minutes. They will seem a little soft coming right out of the oven, but transfer them to a wire rack to let them cool and they will harden as they cool. Enjoy!
Notes
*This step is optional. I did this because I have read that it helps flourless cookies have more body, and I didn’t want flat cookies. You can skip it if you are in a hurry!
- Prep Time: 10 + chilling time
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 154
- Sugar: 9 grams
- Fat: 10 grams
- Carbohydrates: 12.3 grams
- Fiber: 1.2 grams
- Protein: 4.5 grams