I have no idea where this recipe originated. I overhead someone talking about it and quickly wrote it down and tweaked it a little. The cookies are flourless, delicious and leave room for quite a bit of alterations as when I first heard the recipe shared, it was with peanut butter.
I found chocolate peanut butter the other day at Fresh and Easy so I decided to go with that. But you can use regular peanut butter, chunky peanut butter, Nutella, or even almond butter. Its so easy that you won’t believe it. I mean, its SO easy, I made them and they came out amazing! That’s saying a lot! (My cookie making misadventures are infamous)
::Gluten Free Peanut Butter Chocolate Cookies::
1/2 cup brown sugar
1/2 cup white sugar
1 cup chocolate peanut butter (or other)
1 egg
1. Preheat oven at 375 degrees F.
2. Combine all ingredients in a bowl and hand mix until its all blended together.
3. Grease cookie sheet.
4. Created 1 inch rolled balls of dough and place on cookie sheet about 2 inches apart.
5. Take a fork and press down on the dough to both flatten the dough out a bit and also to created a sweet little cross hatch pattern on cookie.
6. Bake for 8 minutes. Then set aside to cool.
Great with a glass of ice cold rice milk, and should make about 25 cookies.
These seem a lot like candy but chocolate and peanut butter are good in almost any form. Thanks for sharing your recipe modification.
The recipe certainly reads like candy, but its not. I will say I'm a bit concerned with the amount of sugar involved, but they are actual cookies! Perfect amount of moisture, crumble and crazy good flavor! I think I need to space out my baking sprees though, or else give most of them away as I make them. I'm liable to eat them all if I don't.
these sound so easy I’m going to have to give them a try. I’ll let you know how I like them sugar free.
Yes please do! Although there may be lessening of the bulk, so I would love to hear how they turn out. I will say that from start to finish the entire process took like 20 minutes!
I was given this recipe by a diabetic patient–she added a tsp of vanilla and used brown and white Splenda instead of sugar–tasted great anyway, and way lower carbs!!
Hi Kathi, Please tell your diabetic friend that Splenda is 40% chlorine and destroys friendly gut bacteria. Look it up on Mercola.com. She will find safer alternatives on that site. Ann
I wonder if I could use coconut sugar instead?
I make these cookies all the time, they are so yummy!!!! I even make them and put a chocolate kiss in the middle like a peanut butter blossom! Soooo good!
I've made these many times and they are wonderful….I'm going to try making them with Truvia next time….
These cookies work with almond butter as well, although you need to watch them. They will spread a bit more than the peanut butter ones because they don't have hydrogenated oils. I would avoid using fake sugars in this recipe. These freeze and defrost well.
I love that this recipe is making another round these days! With that said, I doubt this recipe should be part of any diabetics intake! It\’s way too much sugar, and as others have mentioned, I too, tend to advise against using any sugar substitutes whatsoever. For me, it\’s simply part of my food philosophy. Making these with almond butter, however… now THERE\’S something to try!
I'd also be curious about using nutella?
I probably would use 1/2 C of stevia in place of the white sugar and maybe a little molasses or Agave in place of the brown sugar.
What are the best natural sugar substitutes for this recipe? I was wondering about using sucanat sugar, but it is very dry and doesn’t have the moisture of traditional brown sugar.
Ashley, I'm not sure. I have only made this recipe with real sugar. They are fairly easy cookies to make so I would just experiment. I would however, love to hear from others who have used other types of sweeteners.
It seems they should have some baking soda. You couldn’t make these into balls
It actually works! Try it and then let us know how it goes.