Flourless Peanut Butter Chocolate Chip Cookies from Kathryne Taylor’s new cookbook Love Real Food have a whole jar of peanut butter in them! Tender, rich and oh SO peanut-buttery! This recipe is gluten-free and easily vegan.
Table of Contents
Hubba Hubba
How about a little cookie closeup?
I couldn’t help myself. I don’t want these cookies too far from my reach. Or maybe I do. They’re a little dangerous.
I mean, chocolate and peanut butter? A classic combination that makes me weak in the knees. And yet I have a sensitivity to peanut butter.
But I sometimes still indulge.
A New Cookbook
Its been too long since I posted a cookie recipe in this space.
But with one billion cookie recipes on the Interwebs and growing, why this one?
I’ll get to that. But first, you may have heard. Kathryne Taylor, author of the blog Cookie + Kate, wrote a cookbook Love Real Food (!!). I got my hot little hands on it last month and have been getting quite familiar with it ever since.
I’m one of those people who read cookbooks for pleasure.
But it’s not just these cookies that have my attention.
No.
Kathryne’s book is gorgeous! She not only wrote the recipes, but also photographed every one of them! Her recipes are for everyone, not just those who follow vegetarian and/or vegan ways of eating. Love Real Food’s focus is one of eating whole foods. She argues “Whole Foods are the Natural Solution” and provides evidence to support her statement as well as guidelines to find and consume them.
You’re going to love Kathryne’s section on her favorite ingredients. She gives us a peek inside her pantry sharing her favorite staples, then puts those ingredients to work through the recipes.
Another feature I appreciate is “change it up.” These icons make an appearance throughout the book offering different ways to approach the recipe with suggestions for seasonal ingredients, or using different herbs for example.
The Whole Jar
But these cookies grabbed my attention because of their simplicity and hello (!!), it just doesn’t get any better than peanut butter and chocolate! And, I’d never had a Flourless Peanut Butter Chocolate Chip Cookie before, so I just had to give them a go!
There’s a whole jar of peanut butter in these cookies (OMGggg)!!
Tender. Rich. Melt-in-your-mouth.
This is why I froze 1/2 the recipe. I would’ve inhaled them!
Easy to Make
They’re super simple to make with a short ingredient list. While the original recipe calls for coconut sugar, I opted for brown sugar, but ether can be used. They can also be made vegan, Kathryne suggests, by simply leaving the eggs out and making sure the chocolate chips are dairy free.
These cookies freeze with ease too. Simply scoop the cookies, place them on a pan and freeze. Once frozen place them in a freezer proof container for longer storage. Thaw in the fridge overnight, then bake as directed.
These will be going on a road trip with Rob and I soon!
You’re going to love Love Real Food: More than 100 Feel-Good Vegetarian Favorites to Delight the Senses and Nourish the Body.
the recipe
Flourless Peanut Butter Chocolate Chip Cookies
Ingredients
- 2 C (300g) Packed Light Brown Sugar or Coconut Sugar
- 2 Eggs
- 1/2 tsp Pure Vanilla Extract
- 1/2 tsp Fine Sea Salt
- 1 3/4 C (453g) Natural Unsalted Peanut Butter room temperature, if salted use only 1/4 tsp sea salt
- 1 C (160g) Bittersweet Chocolate Chips preferably 60% cacao
Instructions
- Preheat oven to 350F (176C) and line two cookie sheets with parchment paper.
- In a medium bowl add the sugar and eggs. Whisk together until the mixture is smooth and the ingredients are incorporated. Add the vanilla and salt, stir.
- If the peanut butter is difficult to stir because it is so thick, gently warm it in its jar in a pan of warm water or give it about 30 seconds in a microwave. This will soften the peanut butter and make it easier to incorporate. Add the peanut butter to the egg mixture and whisk, eventually switching to a spoon, until the ingredients are incorporated. The batter will be thick. Add the chocolate chips and stir until the chips are evenly distributed.
- Scoop with a small cookie scoop (about 1.5 Tbs each) and place it on a sheet pan. Leave about 2" (5cm) between each cookie (if freezing the cookies, see *note below). Refrigerate the cookies for about 15 minutes before baking to keep them perfectly mounded. (Kathryne says if you're in a hurry, skip chilling).
- Bake the cookies until they are golden at the edges but still slightly underdone in the center, about 11-13 minutes. Let the cookies rest on the cookie sheet about 2 minutes before transferring them to a cooling rack. Repeat with remaining dough.
- Store in a covered container, at room temperature for about 4 days. If you place a slice of bread in with the cookies, this will help them stay moist and fresh!
Notes
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Disclosure: I received a complementary copy of Love Real Food and chose to share it in this space because I admire Kathryne’s work. All opinions in this post are my own.
