Six ingredients are all you need for these sweet, chewy, chocolatey, gluten and dairy free peanut butter cookies.
When people ask what my favourite thing to bake is, I don’t need to think about my reply. The resounding answer is always cookies. The urge to bake them strikes frequently, and I often find myself in a cookie baking trance before I’ve even realised what I’m doing. In an effort to eat fewer sweet things recently, I’ve tried to thwart my subconscious by not keeping flour in the house. Evidently that’s not enough to stop me. Snapping out of my most recent cookie trance, I found myself pulling these flourless, peanut butter chocolate cookies out of the oven.
Growing up in a peanut butter free home, I was falsely brainwashed to believe that peanut butter is disgusting. I didn’t taste peanut butter until I was a teenager, so have spent the past 20 years making up for lost time. I wouldn’t say these cookies taste overly peanut buttery, but if you are a crazy peanut butter hater then they’re probably not for you. For my fellow peanut butter lovers, you must make these cookies immediately and then invite me over so I can help you eat them.
- Use any type of nut butter, but make sure its the natural kind that doesn’t contain added sugar. The Whole Earth brand is my favourite – their new peanut, pecan and walnut butter is so good.
- 3/4 cup natural peanut butter (crunchy or smooth)
- 3/4 cup white granulated sugar
- 1 large egg
- 1 t vanilla (paste or essence)
- 1/2 t flaky sea salt
- 1/4 cup raw cacao powder (or cocoa powder)
Cream peanut butter and sugar in the bowl of a stand mixer.
Add remaining ingredients and beat until well combined.
Leave the mixture to chill in the fridge for 20 mins.
Preheat the oven to 180ºC and line a baking tray with baking paper or a silicon mat.
Shape small spoonfuls of mixture into balls, arrange on baking tray and flatten with a fork. Sprinkle the tops with an extra pinch of flaky salt before baking if desired.
Bake for 10 mins, remove from oven and leave to cool on tray for a few minutes before transferring to a cooling rack.
Store in an airtight container.