Chocolate Chip Flourless Peanut Butter Cookies
Easy-to-make, naturally gluten-free cookies bursting with peanut butter flavor and studded with chocolate chips. Perfect for a quick sweet treat!
- Prep Time: 10
- Cook Time: 12
- Total Time: 22
- Yield: 18-20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup creamy peanut butter
- 1 cup brown sugar monkfruit, or regular brown sugar if not keto
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 egg, beaten
- 1/2 cup Lily's Sugar Free semi-sweet chocolate chips, or regular if not keto
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium size mixing bowl, combine the creamy peanut butter.
- Add the brown sugar monkfruit (or regular brown sugar) to the bowl.
- Stir in the baking powder.
- Mix in the salt.
- Pour in the vanilla extract.
- Add the beaten egg to the mixture.
- Stir in the Lily's Sugar Free semi-sweet chocolate chips (or regular chocolate chips).
- Mix all ingredients until well combined; the mixture will be thick.
- Using a one-inch cookie scoop, portion the dough onto a greased cookie sheet.
- Place the cookie sheet into the preheated oven.
- Bake cookies for 10-12 minutes for a soft and chewy texture.
- Bake for 15 minutes if you prefer crunchier cookies.
- Remove the cookie sheet from the oven.
- Allow the cookies to cool on the baking sheet for at least 10 minutes to finish setting before moving.
Notes
Use creamy, not natural, peanut butter for the best texture.
Don’t overmix the dough once ingredients are combined.
Cool cookies completely on the baking sheet to prevent crumbling.
Store in an airtight container at room temperature for up to 4 days.