These cookies are Gluten Free! They do not include flour, butter, or white sugar. Makes 24 cookies.
- 1 c peanut butter, I used reduced fat (do not use organic or homemade peanut butter)
- 1 c light brown sugar, packed
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1 egg, beaten
- 6 oz dark chocolate, chopped
2. Preheat oven to 350. Cover 2 cookie sheets with parchment paper. Scoop approx.1 tbsp batter into your hands and roll dough into a patty shape about 1 inch wide and ½ inch thick. Place cookies at least 2 inches apart on the tray. They GROW. Bake for 3 minutes, turn, cook 3 more. The cookies will be crisp on the edges and gooey in the center.
3. My cookies kind of flatted out near the edges (and some touched), so while they were still warm, I used a spatula to separate the cookies and kind of press the flat edges into the cookies (you can see what I mean in the photo below).
4. Once cookies are separated and are your desired shape, let cool on the cookie sheets for 10 – 15 minutes or eat immediately (I admit, I had 2 while they were hot). The cookies are extra chocolaty and soft, so do not attempt to move them from the cookie sheet to a cooling rack until they have set completely. They cooked on parchment paper, so don’t worry about them sticking to the pan while they cool.
Enjoy! Fresh out of the oven, I bet these would be amazing topped with a scoop of ice cream.
You can reduce the amount of sugar and chocolate if you want the cookies to be more peanut buttery and less sugary or chocolaty. I think I will reduce both on my next batch, I’m not a fan of sugar.
Recipe found at Averie Cooks