I’m sure many of you are familiar with those basic 3 ingredient peanut butter cookies: 1 egg, 1 cup peanut butter, 1 cup sugar. These Peanut Butter Chocolate Chip Cookies were based on that, but I wanted to make them egg-free (for Tony) and lower in sugar. While still maintaining their gluten-free / grain-free status… A few little ingredients swaps brought these cookies up a few notches, if I do say so myself …
Keep in mind that peanut butter can vary in consistency from brand to brand or if you are using homemade. Since the PB is acting as both the fat and the “flour” in this recipe, the taste and texture of the PB can make more of a difference. I use Trader Joe’s unsalted creamy peanut butter. It is all natural (just peanuts) and has a very soft, almost runny consistency at room temperature. Feel free to use salted PB if you prefer a salty contrast, or crunchy PB if you want some texture. If the PB you are using is quite firm, you may find your dough a little too solid. If so, simply add a little water, a teaspoon at a time, until it has a cookie dough-like consistency.
Special Diet Notes: Peanut Butter Chocolate Chip Cookies
This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, and Soy-Free. Though I haven’t tried it, you can certainly make these peanut- and nut-free with sunflower seed butter in place of the peanut butter.
- ½ tablespoon flaxseeds
- 1 tablespoon water
- ½ cup peanut butter (I use creamy, unsalted, all natural – nothing added)
- ¼ cup powdered sugar, sifted (I used Trader Joe’s Organic)
- 1 tablespoon honey (can sub agave nectar for vegan)
- ¼ teaspoon vanilla extract
- ¼ teaspoon baking soda
- ⅓ cup semi-sweet or dark chocolate chips (optional)
- Preheat your oven to 350ºF.
- Grind the flaxseeds in your spice grinder, and place them in a mixing bowl. Stir in the water and let that sit while you measure out the other ingredients. Add the peanut butter, powdered sugar, honey (or agave), vanilla, and baking soda. Stir until well combined. Stir in the chocolate chips to evenly distribute. If the mixture is too moist to handle, feel free to place it in the fridge to firm up for 30 minutes or so.
- Place the cookies by the tablespoonful on your baking sheet (I line mine with a silicone baking mat), and flatten them a bit (they don't spread much). Bake the cookies for 8 to 10 minutes. The cookies will need to cool for 10 to 15 minutes before you handle them ... they do firm up as they cool.