Saturday, September 21, 2013

Flourless Peanut Butter Chocolate Chip Cookies

OK, these are not low carb.  At least, if you were to substitute Splenda for the sugar they probably would be, but I haven't done any calculating of carbs to back up that assertion.

However, these ARE gluten free, and oh so very tasty.  So I'm posting these here for your enjoyment (and so that I don't have to keep searching the internet for the recipe.  This is my online recipe book.)

  • 1 cup creamy peanut butter
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate morsels
  • Parchment paper


  1. 1. Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in chocolate morsels.
  2. 2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.
  3. 3. Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.

Recipe courtesy of:

Personal note: Be careful not to make these too big.  They "poof" quite a bit in the oven, so when you drop them onto the baking sheet make them smaller than you think you should.

Also, I think I'm going to use brown sugar for part of the white sugar portion, and I might add a dash of vanilla.  I'll let you know if it doesn't work out.

1 comment:

  1. You can actually eliminate the baking soda and salt. I've been making these for years with just the first three ingredients. I sometimes add a splash of vanilla but I'm usually way too forgetful to remember!