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Flourless peanut butter cookies with no flour or flour substitutes – just peanut butter (you can use homemade peanut butter), an egg and chocolate chips :). The cookies are crisp on the outside, with an intense peanut butter aroma and flavour, and they’re quick and easy to make. Delicious, although a little more buttery and rich than traditional cookies – all the fat comes from the peanuts.
Makes 16–18 cookies.
Ingredients for the flourless peanut butter cookies:
- 225 g peanut butter
- 100 g light muscovado sugar
- ½ teaspoon bicarbonate of soda
- a pinch of salt
- 1 large egg
- 1 teaspoon vanilla extract
- 50 g dark chocolate chips or finely chopped dark chocolate
All the ingredients should be at room temperature.
Place the peanut butter, sugar, bicarbonate of soda and salt in the bowl of a mixer. Mix until combined. Add the egg and vanilla extract and mix again, just until combined. Add the chocolate chips and mix briefly.
Line two flat baking trays with baking paper. Shape the dough into balls roughly the size of a small walnut (about 25 g per cookie) and gently flatten them with your hand.
Bake the flourless peanut butter cookies at 165°C (fan) for about 15–18 minutes, or until lightly golden. After removing from the oven, leave them on the trays for 10 minutes (the cookies will be very soft), then transfer to a wire rack to cool completely.
Store the flourless peanut butter cookies at room temperature in an airtight container for up to 7 days.
Enjoy!
Recipe source: Nigella Lawson ‘Simply Nigella: feel good food’.
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