Chocolate Chip Flourless Peanut Butter Cookies
Easy, one-bowl, and naturally gluten-free, these soft and chewy cookies are packed with peanut butter flavor and chocolate chips.
- Prep Time: 10
- Cook Time: 12
- Total Time: 22
- Yield: 18-20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup creamy peanut butter
- 1 cup brown sugar monkfruit, or regular brown sugar if not keto
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 egg, beaten
- 1/2 cup Lily's Sugar Free semi-sweet chocolate chips, or regular if not keto
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium size mixing bowl, combine the creamy peanut butter, brown sugar monkfruit (or regular brown sugar), baking powder, salt, vanilla extract, and beaten egg.
- Stir all ingredients together until well combined and the mixture is thick.
- Stir in the chocolate chips.
- Using a one-inch cookie scoop, place portions of dough onto a greased cookie sheet.
- Bake the cookies for 10-12 minutes for a soft and chewy texture.
- Bake the cookies for 15 minutes for a crunchier texture.
- Allow the baked cookies to cool on the baking sheet for at least 10 minutes to finish setting before moving.
Notes
Ensure your peanut butter is creamy, not crunchy, for the best texture.
Use a cookie scoop for uniform cookies that bake evenly.
Let the cookies cool completely on the baking sheet to prevent them from falling apart.
If using natural peanut butter, stir it well before measuring.