Description
A delicious and healthy Flourless Peanut Butter Cookie with only FIVE ingredients! These cookies are fudgey, thick, soft, slightly chewy around the edges and filled with delicious chocolate chips throughout!
Ingredients
- 1 tbsp flax + 3 tbsp water (flax “egg”)
- ¼ cup cocoa powder
- ¾ cup brown cane sugar
- ½ tsp sea salt
- 1 cup all natural peanut butter (stirred very well)
- ½ cup chocolate chips
Instructions
- Preheat oven to 355f/180c. Line cookie sheets with a slipmat or baking paper.
- Mix together the flax and water in a large bowl. Leave to sit for five minutes to thicken – this is your “flax egg”.
- Add cocoa powder, brown cane sugar and sea salt to the flax “egg”. Mix and cream ingredients together with a spatula.
- Add peanut butter to the mixture. Stir in the peanut butter until the batter is well combined – the batter will be very thick. *Make sure that the peanut butter is well stirred before adding into the cookie batter; Warming it for a couple seconds in the microwave before adding it to the batter will make the cookie batter easier to stir.
- Stir in chocolate chips, reserving 1 tbsp to press into the tops of the cookies.
- By the tbsp, scoop cookie dough and roll into cookie dough balls with the palms of your hands. Place an inch apart on the lined baking sheet. Press a couple chocolate chips onto the tops of each cookie. Using a fork, flatten each cookie using a criss-cross pattern (*the cookies will not spread out).
- Bake for 10 minutes. Remove from oven and leave the cookies to cool on the cookie sheet for 10 minutes before removing.
Notes
*Make sure that the peanut butter is well stirred – if the peanut butter is dry than your cookies will be too dry and if the peanut butter is oily the cookies will be too oily.
*Tip #1 -To measure peanut butter, stir it well and warm it up in the microwave for a couple seconds before measuring it and stirring it in the batter. This will also make it easy to stir the thick cookie batter.
*Tip #2 – Spray the measuring cup with non-stick spray before measuring your peanut butter – this will make for an easy clean up!
*Tip #3 – If your cookie dough feels really “sticky”, stick your cookie dough in the fridge for 10 – 15 minutes before baking. This will depend on the type of all natural peanut butter used.
- Prep Time: 7 mins
- Cook Time: 10 mins
- Category: Dessert