It’s been over a year since the lockdown was announced in the UK and I remember last year that finding flour and eggs in the supermarkets was one of the hardest things and I was baking with much less flour and using fewer eggs. One of my Patrons shared with me this recipe for 3-ingredient peanut butter cookies and I wished I had discovered these during lockdown as they are so incredibly simple to make! These are my Flourless Peanut Butter Chocolate Chip Cookies!
The absence of flour means that these cookies are naturally gluten-free and yet the texture of these cookies is exactly as if they were made with flour. I have used natural peanut butter in this recipe, crunchy too for the added texture. The original 3-ingredient recipe calls for processed smooth peanut butter. This means that my cookies hold together much more firmly than with processed and I add bicarbonate of soda to help the cookies spread slightly during baking. I boost the flavour profile of my cookies by adding sea salt, vanilla extract and some dark chocolate chunks.
The recipe itself couldn’t be any easier too, you don’t need a fancy mixer to make these cookies. In a bowl, you beat together the peanut butter with the sugar until well mixed, then add the egg and the rest of the ingredients and bring together to a ball of dough. Then roll out portions of the cookie dough to bake!
Check out some of my other recipes using peanut butter!
Snickers Doodles (Peanut Butter Snickerdoodles)
Peanut Butter White Chocolate Stuffed Cookies
Vegan Chocolate Praline Layer Cake
For the cookies:
- 150g crunchy natural peanut butter
- 50g light muscovado sugar
- Half an egg, beaten in a small bowl
- A few drops of vanilla extract
- A pinch of sea salt
- 1/4 tsp bicarbonate of soda
- 30g dark chocolate, chopped into small chunks
Preheat the oven to 160˚C. Line a baking tray with some baking parchment and set aside.
In a bowl, cream together the peanut butter with the muscovado sugar until the two are well mixed.
Add in half of the beaten egg to the peanut butter sugar mix along with the vanilla extract, sea salt and bicarbonate of soda. Then beat the mixture to evenly incorporate all the ingredients.
Fold through the chocolate chunks and bring together the cookie dough into one large ball.
Roll 12g portions of the dough into balls and place on the baking tray, flattening slightly, leaving space between as the cookies expand.
Bake the cookies for around 10 – 12 minutes or until the cookies feel just set when the surface is touched. Leave the cookies on the tray for 10 minutes before transferring to a wire rack to cool fully.
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Andrew in the Kitchen 
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