Flourless Chocolate Peanut Butter Chocolate Chip Cookies
by AVERIE (LOVE VEGGIES AND YOGA) on AUGUST 22, 2011
Today is the big reveal day for the August posts for the Secret Recipe Club
And these fugdy, chewy, very chocolatey chocolate cookies
with hints of peanut butter undertones
are what I am really excited to reveal!
Last month, I made Flourless Peanut Butter Cookies
Many of you have written to me to tell me that you’ve made these and you love the simplicity of the recipe and that the full-bodied peanut butter flavor has you hooked and you’re never going back to traditional PB cookies. Me either!
But I think you’ll be very happy with my enhanced version, i.e. chocolate is added in two forms
This month, I was assigned the blog Not Rachel Ray and when I saw she had made Flourless Chocolate Cookies using Lori the Recipe Girl’s recipe (as an aside Lori is a fellow San Diego area blogger and she hosted an awesome party I attended a few weeks ago)
I knew I wanted to take a stab at Flourless Chocolate Cookies.
I adapted my own Flourless Peanut Butter Cookie recipe and this is what I came up with.
Flourless Chocolate Peanut Butter Chocolate Chip Cookies (Naturally Gluten Free, with Vegan Option. Adapted from my own Flourless Peanut Butter Cookie Recipe)
3/4 c white sugar
1/4 c brown sugar, packed
1/2 c cocoa powder, unsweetened
1 c peanut butter
1 egg (replace real egg by combining 1 tbsp ground flax seeds + 3 tbsp warm water in a small bowl and stirring. Allow a “jelly” to form after a few minutes and use this as your “egg”)
1 tsp vanilla extract
1/2 c to 3/4 chocolate chips (or peanut butter chips, white chocolate chips, butterscotch chips) & stir to combine
Combine all ingredients except the chocolate chips in one bowl and stir by hand with a spoon.
After all ingredients are incorporated stir in the chocolate chips
At this point you have the option to place the dough in the freezer for 10-15 minutes. Cold dough will create puffier/thicker cookies vs. thinner/flatter cookies during the baking process. It will also help with the rolling out/ball-forming process but it’s optional if you’re in a hurry.
Form into 1 inch balls (I rolled mine with my hands but you could just drop them on a cookie sheet with a spoon) and place on cookie sheet (I used parchment-lined + lightly sprayed with cooking spray for easy cleanup).
Bake at 350F for 10 to 12 minutes or until they barely look done. They can go from raw to burned in about 90 seconds so watch them but know that because they are dark cookies, visuals may be tricky.
They may not look done after 10-12 minutes, but that’s ok. Take them out of the oven anyway and allow them to cool.
Yields 24 cookies (Mine were fairly small. Reducing to 12-18 bigger cookies is an option and adjust baking time accordingly)
A Visual Guide:
Gather your ingredients
I kept the dry ingredients at the bottom and then put the wet ingredients on top because I wanted a dry ingredients “bed” for the PB but I’m sure it doesn’t matter. I wouldn’t want to waste a drop of PB by having it get stuck to bottom the bowl.
Stir to combine all the ingredients, then add the chocolate chips, and stir those in.
Dough will be very thick and it looks sticky and quite un-workable, but the fat in the peanut butter keeps the dough together and less sticky than you’d imagine.
Freeze your mixing bowl with the dough in it for 10-15 minutes before rolling out the balls.
Or, simply roll immediately if you’re impatient and don’t want to chill the dough.
Note: warmer dough will produce flatter and crisper cookies; colder dough will produce puffier and chewier cookies
I like chewy, gooey, half-baked cookies so I was a 10 minute girl
The beauty of these cookies are that:
they only take 2 minutes to mix up the dough
no electric mixer required & you can do it all by hand
minimal cleanup/dishes (I hate baking projects where you dirty every dish in your kitchen!)
naturally GF and very easily adapted to be vegan
and they will make all chocaholics very happy.
The flourless chococlate cookies are really puffy compared to my previous flourless peanut butter cookies which I baked with warm dough on a warm day.
These cookies are perfectly chewy
In terms of flavor, these are definitely chocolate cookies that have been enhanced with peanut butter
If you want more of a peanut buttery flavor, scale back the cocoa powder
But if you want to get your chocolate on, today’s cookies are for you.
And if for some reason you want to stuff candy bars in your cookies, try Snickers Bar Stuffed Chocolate Chip Cookies