Monday, May 9, 2011

Flourless Peanut Butter Chocolate Chip Cookies

Seriously, I can't decide what is better - the cookie dough or the baked cookie! This is the ultimate treat for chocolate peanut butter lovers.

These cookies are delectable! Using a banana instead of an egg makes the scrumptious cookie dough safe to eat. The baked cookies also taste amazing - moist, peanut buttery and chocolaty, with only a small hint of banana flavor. The cookie dough freezes well so you can enjoy cookie dough anytime or quickly bake a batch of warm cookies.

Flourless Peanut Butter Chocolate Chip Cookies
·1 ¼ cup peanut butter
·¾ cup brown sugar
·1 medium banana, mashed
·1 tsp baking soda
·1 tsp vanilla extract
·½ cup semi-sweet chocolate chips

Preheat oven to 350. Line two cookie sheets with parchment paper or non-stick baking mats. In a medium bowl, combine all ingredients with an electric mixer; fold in chocolate chips. Roll into small balls and bake for 10-12 minutes.

Yield: Makes 24 cookies (if you can resist eating a good portion of the cookie dough!)

I've also shared this recipe on: Slightly Indulgent Tuesdays


Jamie said...

These sound delish! I printed the recipe!

Anonymous said...

Oh yum. I love peanut butter cookies. Did you use natural peanut butter or the mixed stuff?

As Good As Gluten said...

I use whatever peanut butter I have in the house, which is either Jif Natural, Skippy Natural, or an Organic brand.

Anonymous said...

Have ya tried the recipe of 1 cup peanut butter, 1 cup sugar, and a 1 egg. Bake 10 mins in a 350 oven...really good!

Love your blog!

As Good As Gluten said...

Thanks, Pam! I do also like that easy to remember recipe ( This one is my new favorite, since it doesn't use eggs and I can eat the raw cookie dough! :)

joanna said...

These sound amazing! I'm so making them tonight! :-)