Would you believe me if I told you that you could make the most delicously crisp chocolate chip cookies with no flour at all? Well you can! And the trick is… peanut butter!
With very few ingredients, this recipe is so simple yet still creates a deliciously soft and chewy cookie.
This recipe works best using smooth peanut butter with added oils rather than using raw wholemeal butter. Feel free to switch out the milk chocolate chips for dark or white, or even add some fudge pieces!
To make this recipe dairy free, make sure to use dairy free chocolate chips. You can usually find these in the free from aisle of most supermarkets.
This recipe makes 10-12 cookies and takes less than an hour to make!
Ingredients:
- 275 g smooth peanut butter
- 175 g soft brown sugar
- 1/2 tsp bicarbonate of soda
- 1 egg
- 1 tsp vanilla bean paste (or extract)
- 80 g chocolate chips (use dairy free if needed)
- pinch of salt
Useful Equipment: weighing scales, mixing bowl, spatula, tablespoon, baking trays, baking paper, wire cooling rack
Note: This recipe can be made in a stand mixer with the paddle attachment.
Method:
- Preheat the oven to 175 °C fan/350 °F and line two baking trays with baking paper.
- In a mixing bowl, beat together the peanut butter, sugar, bicarb and salt until smooth.
- Add the egg and vanilla paste (or extract) and beat together until combined.
- Stir in the chocolate chips.
- Using a tablespoon, scoop the cookie dough into a ball and place on the baking sheet. Flatten the ball of dough slightly.
- Bake in the oven for 8-10 minutes until crinkled on top. Cool on the baking tray completely. Enjoy!
These cookies will keep in an airtight container for up to 5 days.
Like the recipe? Don’t forget to share with your family, friends and followers!
I love to hear what you think! Please let me know your thoughts in the comments below. And don’t forget to tag Pippatisserie on any photos you share on social media (or use the hashtag #pippatisserie), I love to see your bakes!
If you want to stay up to date on all new recipes, subscribe to Pippatisserie below!
