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.
Flourless Peanut Butter Chocolate Chip Cookies Recipe
Ingredients
- 2 cups (300 grams) Packed Light Brown Sugar or Coconut Sugar
- 2 Eggs
- 1/2 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Fine Sea Salt
- 1 3/4 cup (453 grams) Natural Unsalted Peanut Butter room temperature, if salted use only 1/4 tsp sea salt
- 1 cup (160 grams) Bittersweet Chocolate Chips preferably 60% cacao
Instructions
- Preheat oven to 350 Fahrenheit (176 Celsius) 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 tablespoons each) and place it on a sheet pan. Leave about 2 inches (5 centimeters) 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. All opinions in this post are my own.
These look wonderful!
Can swerve or monkfruit be used in place of the brown sugar or coconut sugar? My daughter is following a keto plan.
Thanks
Hi Melissa! I’ve not substituted the ingredients you’ve listed here for this recipe, so it’s hard to say if they’d work or not.
This is one of my favorite paleo desserts! The last time I made them, I accidentally added 1 tsp of baking soda (got 2 recipes confused) and I think they made the cookies more dense/moist. Will try that again next time. Thanks so much for this easy and delicious treat!
Hi Laura! Thank you for coming back and leaving a note. So happy to hear you’re enjoying the recipe! I love the baking soda tip!
Having made this cookie recipe in my own kitchen, I know how AMAZING it is. Kathyrn’s cookbook is a gem. It is so nice to see all these amazing recipes photographed differently from all of my favorite bloggers.
;)
Traci, thank you so much for this post! I know how much work goes into a blog post and I really appreciate your time, kind words and gorgeous photos. These cookies are my favorite! Hope you have the most lovely summer.
Holy. Delicious. These look absolutely divine!!! I can’t ever resist a good pb/chocolate combo, and I’m sure these would prove that point. No way could I be left in a room with an entire batch of these babies!
It’s crazy that these don’t have any flour in them but still keep their structure! They look amaaazing. I’ll have to try a peanut free version with almond butter!
Oooh, not that sounds fabulous Chelsea! Yum!
Love the flavor combination of peanut butter and chocolate! Looks tasty!
That cookie close up was just SO tempting, gah! I need this cookie — already scanning my pantry to make sure I’m all set! So exciting to see a peak into Kathryne’s book – I can’t wait to get my hands on it!
Gah is right! I hope you enjoy these little treats Liren! And Kate’s book – YES!
I totally thought I already commented on this, Traci! But after sitting here thinking about it for about 5 minutes I realized I must have just drooled over the photos on social media so many times that I THOUGHT I commented on the actual post! Oops!! I blame the blonde hair. And your photos, because they are just gorgeous and invoke so much drool that it interferes with my thought process! ;) These cookies are seriously some of the best looking cookies I have EVER seen!! I definitely need to get Kathryne’s book! Until then I’m going to go bake about 5 dozen of these cookies and attempt to not eat them all in one sitting! Pinned! Cheers, my dear! XO
I can tell you I’ve had my share of these cookies, Chey. Be sure to freeze 1/2 else you may devour the entire batch! Warning!! Thank you for your pin my dear! :D
You definitely did Kate’s cookies justice! They look so fluffy and delicious, I’m still in shock at the short ingredient list. Also love that they can be made vegan by leaving the eggs out- doesn’t get much easier than that!
Now I want to plan a road trip so I can make some and bring them with. ;)
Thank you Sarah! Next time I make these I’ll try them without eggs… I baked the frozen and thawed cookies this morning and they’re just as delicious! Road trip time! :D
I love the short ingredient list and that they are flourless! I have never made a flourless cookie myself, so I am intrigued indeed! The cookies look absolutely decadent and yum, and the book sounds amazing! It must be so much work to photograph it yourself too! wow!
I’m with ya Amisha! The texture is surprising and the cookie is so flavorful!
I love Cookie and Kate’s blog – so I need to get that cookbook, Traci. What a fun and inventive recipe you picked to feature – chocolate and peanut butter are so delicous together! have a great weekend!
I love the cookbook G…. and although I think blogs are great, there’s nothing like getting your hands on a book and thumbing through the pages. There’s lots of savory in there too :D
Aren’t these the BEST?! I made them out of Kathryn’s book a few weeks ago and they disappeared in no time :) I love the shot you got of these cookies, so gorgeous!
Yaaas Abby! Couldn’t agree more! I’m baking a batch I froze today – hooray! It’s the disappearing cookie mystery! hehe!
Peanut butter and chocolate will always be my favorite combination! These look amazing. I love how “rounded” they stay! I’ve been meaning to get my hands on Kate’s book. Think I’ll take a trip to the store today to pick it up! Enjoy your weekend, Traci!
Me too, Liz! Boooo for sensitivities :/ I think you’re going to looove this book! :D
I’m planning a Barnes & Noble adventure this weekend and Kathryne’s book is at the top of my list! So happy you made her peanut butter cookies! I’m almost full from just looking at them! ;)
What a fun adventure! I’ve not done that in far too long… thumbing through the pages of cookbooks in a bookstore (I’m sure with a covfefe in hand – lol!!). I know you’re going to love her book Annie!
Oh. My. Goodness! I just have to ask, is it becoming for a mature southern woman to drool so
early in the morning? I was pretty much okay until I saw the last shot of the irresistible bite exposing all that deliciousness. I just happen to have a brand new jar of Peanut Butter in the pantry with this recipe’s name written all over it. Pinned.
Drool away, I say! I mean, why not? Be sure to freeze 1/2 the recipe else, you’ll inhale them ALL!! I’m. Telling. YOU!! Thank you for your pin too ;) xo
I definitely need to get Kathryne’s book Traci! These cookies…OMG they look fabulous. You can’t beat the chocolate peanut combo. It’s my favorite, so I’m so glad you shared this recipe. I’ll need to recreate these soon at our house! I guarantee Tom will be on board with these!
Yeah, that combo…. Rob ate way more than his share (but that is a good thing, else I would’ve!) so I’m sure Tom will love these too. You’re going to love Kathryne’s book Mary Ann!