From the Sensibly Sprouted Kitchen
Flourless Peanut Butter Chocolate Chip Cookies
Simple flourless cookies with runny peanut butter and dark chocolate chips—an easy batch treat with heart-friendly fats.
Ingredients
- 1 Egg
- 1/2 cup Brown Sugar
- 1/2 tsp Sea Salt
- 1 cup All Natural Peanut Butter (runny)
- 1 tsp Baking Soda
- 3/4 cup Dark Chocolate Chips
Nutrition
Amount per serving
- Calories
- 173
- Fat
- 11g
- Carbs
- 15g
- Fiber
- 1g
- Sugar
- 12g
- Protein
- 4g
- Cholesterol
- 10mg
- Sodium
- 144mg
- Potassium
- 92mg
- Vitamin A
- 15IU
- Vitamin C
- 0mg
- Calcium
- 14mg
- Iron
- 1mg
Directions
- 1
Whisk the egg and brown sugar well in a large bowl until smooth. Add the salt, peanut butter, and baking soda and mix until combined. Fold in the chocolate chips.
- 2
Transfer the cookie dough mixture to the fridge for ten minutes.
- 3
Preheat the oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
- 4
Scoop one tablespoon of dough per cookie and form it into a ball. Place the ball on the baking sheet and flatten it with a fork, leaving some space between cookies. Use another baking sheet or bake in batches if needed.
- 5
Bake in the oven for 10 to 11 minutes. Let the cookies cool for 10 minutes before transferring them to a cooling rack for another five minutes. Enjoy!
Nutrition notes
- Contains protein from peanut butter and egg.
- Provides healthy fats from natural peanut butter.
- May support steady energy as a small snack.
Notes
- Store in an airtight container at room temperature for up to two days. Refrigerate for up to seven days. Freeze for up to two months.
- One serving is one cookie.
- Use coconut sugar instead.
- Add vanilla extract.
- Flaky salt.