These cookies are so easy a monkey could make them. Seriously. They come together in minutes and only take about 12 minutes or so to bake. Perfect if you have unexpected company or want to satisfy a peanut butter and chocolate craving but don’t have the energy to make a recipe with a thousand steps. They also freeze well, which is what I’m doing tonight…freezing them for camping. I think I found the original recipe on the internet several years ago. I’ve tweaked it to my own liking, of course. I’ve never tried it with other nut butters, but I bet you could easily do something like that depending on the oil content of the nut.
Flourless Peanut Butter Chocolate Chunk Cookies
1 Jar of Organic Extra Crunchy Peanut Butter
1 1/2 Cups Brown Sugar, packed
2 Large Organic Eggs
2 teaspoons Pure Vanilla Extract
1/4 teaspoon Sea Salt
About 1 Cup Semi-Sweet Chocolate (I used 5 squares of semi-sweet baking chocolate..yes, it’s dairy-free)
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place all ingredients except the chocolate in a mixer. Mix just until thoroughly combined, do not over mix. This will only take maybe 10-15 seconds.
Rough chop your chocolate.
Add chocolate chunks to mixer and mix just until combined. Maybe 5-6 seconds. Do not over mix, if you do, the chocolate will separate itself from the dough and you will end up with a pile of chocolate at the bottom of the bowl with the dough on top and once this happens, it’s not fixable.
Next, scoop out little mounds, about 1 1/2 Tablespoons each, onto the parchment lined baking sheet. I usually do about 12 per sheet. They don’t spread much but I like to give mine plenty of room to “breathe” during cooking.