flourless peanut butter chocolate chip cookies (updated)
April 5, 2007 § 11 Comments
Yep, I am still on the hunt for good Passover treats. These flourless peanut butter chocolate chip cookies from Baking Sheet look amazing. They don’t have all the butter that other flourless cakes and cookies seem to call for in their recipes. How is more butter a good replacement for no flour?
UPDATE: I baked the cookies for company that came in from out of town last Friday evening. While the cookies were very yummy, I later realized that baking soda is not, in fact, kosher for Passover. Sorry for misleading anyone to believe that these were Passover ready. Ooops! Anyway, they were so tasty that I don’t know why I ever used flour in cookies to begin with. I am sure the baking soda part can be adjusted or eliminated for Passover.
Flourless Peanut Butter Chocolate Chip Cookies
(adapted from Baking Sheet)
1 cup natural peanut butter (I like the one at Whole Foods that crushes the peanuts. It’s smooth and you can get just the right amount.)
3/4 cup brown sugar
1 large egg
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
3/4 c – 1 cup chocolate chips
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, beat together all ingredients until smooth.
Fold in chocolate chips.
Scoop dough with slightly moistened hands into balls about the size of a small golf ball and place on cookie sheet. Flatten with fingers.
Bake for about 10-13 minutes at 350 F, until golden brown at the edges.
Cool on pan before removing to wire rack to cool completely.
Makes 2 dozen.