I’ve seen several variations of this peanut butter cookie on different blogs, and although curious I never got around to trying it, until last weekend.
The cookie recipe is basically just peanut butter, sugar and eggs – how it holds up with no flour is an absolute mystery to me, but it really does work!
As well as being tasty and having the perfect level of chewiness, they were by far the easiest cookie I’ve made – add to that the fact they’re naturally gluten free and you’re on to a definite winner!
You could try loads of add-ins and different variations to the basic batter, as I had a bar of white chocolate I used that, but I think dark chocolate could be even better.
You can have a plate of these in front of you in under 20 minutes – so what are you waiting for, go make some!
Flourless peanut butter white chocolate chip cookies (recipe from Joy the Baker)
Makes 16 cookies
- 250g peanut butter (crunchy or smooth, but I went for crunchy)
- 100g caster sugar
- 100g light brown sugar
- 1 egg
- 1tsp baking powder
- 50g white chocolate
Beat the peanut butter and both sugars together for a couple of minutes until well combined, then add in the egg and baking powder and beat again. Divide into 16 equally sized small balls and flatten onto a baking sheet, spaced a couple of inches apart from each other. Chop the chocolate into small pieces and press into the cookies, then bake at 180 degrees for 8-12 minutes – keep a close eye on them because overcooked is not a good thing when it comes to cookies! Leave to cool on the tray for 5 minutes, then transfer to a wire rack. Or, as Joy suggests, your mouth.