If you’re reading this during Christmas—or, any time, really—your life may already be awash with cookies. Does this mean one more cookie recipe is overkill?
Of course not. Don’t be stupid. This is cookies, we’re talking about.
Now no more crazy talk. Let’s just make some damn-freakin-incredible—and flourless, paleo-friendly—PB and chocolate cookies.
(Aside: Is there a word for someone who obsessively collects cookie recipes—and cookies, obvs? Cookiephile? Alistair Cookie?)
Yeah, yeah, enough talking. Here’s some pictures.
These beauts are chunky and chewy in the all the right places, with the mellow, comfy-to-the-max vibes of peanut butter, and sweet toffee undertones thanks to dark brown sugar.
Five ingredients, one bowl, and a handful of ingredients to whip ‘em up.
Let’s do this.
Can I Use Any Nut Butter in These Paleo Cookies?
Definitely! If you go for a different nut butter, like almond, for example, the flavours will simply be more subtle. (Peanut butter is king, though, so that’s always my recommendation!)
Always Do This One Thing When Baking with Nut Butters
If you wanna avoid overly dry, too-puffy cookies, always always always stir the separated nut butter oil into the nut butter before measuring out!
PERFECT PALEO PEANUT BUTTER & CHOC CHIP COOKIES
- Prep Time: 10 mins
- Cook Time: 12-14 mins
- Total Time: 22-24 mins
- Yield: 16 cookies 1x
DescriptionYum
The perfect paleo peanut butter and choc chip cookie! Flourless, ready in minutes, and loooaded with comfy, toffee-esque flavours…
Ingredients
- 3/4 cup creamy natural peanut butter, stirred well
- 1 cup dark brown sugar, packed
- 1 large egg
- 1 tsp baking soda
- ¾ cup dark chocolate chips, divided
- Flaky sea salt, optional
Instructions
- Preheat oven to 180C/ 350F/Gas Mark 4. Line two baking sheets with unbleached parchment paper.
- In a large bowl, add peanut butter, sugar, egg and baking soda. Mix well. Stir in half the choc chips and use your hands to incorporate throughout the dough.
- You can use a 1 ½ tbsp cookie scooper, or simply your hands, to form balls of dough, spacing evenly, but staggered (so when they spread, they don’t stick together), onto the baking sheets.
- Dot the tops of the cookie dough balls with the remaining choc chips, as in the picture.
- Bake cookies for 12-14 minutes, until fragrant and juuuust starting to lightly brown on the edges.
- Sprinkle cookies with flaky sea salt and leave to cool and firm up completely before eating.
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