Imagine sinking your teeth into a decadent, melt-in-your-mouth cookie that's not just irresistibly delicious, but also surprisingly healthy! These flourless peanut butter and chocolate chip cookies are about to revolutionize your dessert game, proving that clean eating doesn't mean sacrificing flavor. Perfect for gluten-sensitive foodies, health-conscious sweet lovers, and anyone craving a quick, protein-packed treat that takes less than 30 minutes to make from start to finish.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup peanut butter
- 1/2 cup honey or maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cookie removal.
- In a large mixing bowl, combine the creamy peanut butter and honey (or maple syrup). Mix thoroughly using a wooden spoon or electric mixer until the mixture is smooth and well-blended.
- Crack the large egg into the peanut butter mixture. Add vanilla extract, baking soda, and salt. Mix all ingredients together until a uniform, cohesive dough forms.
- Gently fold in the chocolate chips, distributing them evenly throughout the cookie dough. Use a spatula or wooden spoon to incorporate the chips without overmixing.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets. Space the cookies about 2 inches apart to allow for slight spreading during baking.
- Use a fork to create a classic crisscross pattern on top of each cookie, gently pressing down to flatten them slightly. This helps create the traditional peanut butter cookie appearance.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies should be golden around the edges but still slightly soft in the center.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. This allows them to firm up and makes transferring easier.
- Carefully transfer the cookies to a wire cooling rack using a thin spatula. Allow them to cool completely, during which time they will continue to set and develop a perfect chewy texture.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For best flavor and texture, enjoy within 2-3 days of baking.
Tips
- • Use room temperature ingredients for smoother mixing and better cookie texture • Choose a natural, creamy peanut butter without added sugars for the best results • Don't overmix the dough to keep cookies tender and soft • For extra richness, use dark chocolate chips or chunks • If the dough seems too sticky, refrigerate for 15 minutes before scooping • Use a cookie scoop for uniform size and even baking • Allow cookies to cool completely to achieve the ideal chewy consistency • Store in an airtight container to maintain freshness and prevent hardening
Nutrition Facts
Calories: 140kcal
Carbohydrates: 10g
Protein: 5g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 15mg
