Quick, Flourless Peanut Butter Chocolate Chip Cookies

warm cookies=the best!

warm cookies=the best!

This recipe is similar to my almond butter chocolate chip cookies, but, I mixed up the nut butters and eggs.
These cookies come together very quickly and only require one bowl. Hooray! (Because who wants to do a lot of dishes? Not me!). I make these cookies when I’m craving peanut butter. (Try not to eat the dough, ahem).

  • 1 C. smooth peanut butter (I like to use the natural stuff with oil on top)*
  • 1/2 C. brown sugar
  • 1/4 C. white sugar**
  • 1 egg, beaten
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 C. dark chocolate chips (I use Ghiradelli 60% bittersweet chocolate chips)
  • Maldon Sea salt for sprinkling on top (optional)

Heat oven to 350 degrees and line two baking sheets with parchment paper, set aside.

In a large bowl mix first 6 ingredients well, until combined. Add chocolate chips and stir until they’re fully incorporated. Drop 2TB of dough, or, use a small cookie scoop (2tsp) onto the lined baking sheets (the cookies don’t spread, so, I was able to fit 15 on one sheet) Now, you’ll want to gently flatten the cookie dough balls with the palm of your hand and then use a fork to make the “crisscross” on top of the cookies. Sprinkle a little bit of sea salt on top too, if you like. Bake for 11-13 minutes. Keep an eye on them though. Remove cookies from oven and let them rest for 5 minutes. Cool on baking rack or plates. Store in airtight container. I put mine in the fridge, but, they’d be ok sitting on the counter in an airtight container for a couple days. Makes 2 dozen cookies when I used a 2tsp cookie scoop.


  1. You could reduce the sugar by only using 1/2 cup brown sugar, or 1/2 cup white. I like the flavors of dark or light brown sugar, so I used mostly that in the recipe.
  2. I prefer to use natural peanut butter because it has little to no sugar in it. Here, I used Smucker’s, but, any brand will do.
  3. I also used a tiny bit of Maldon Sea Salt to sprinkle on the top. Since you only use it sparingly in recipes, I think it’s worth the cost and I found it pretty cheap on Amazon
  4. .

Browned Butter Oatmeal Coconut Chocolate Chip Cookies

oatmeal coconut chocolate chip cookies!

browned butter oatmeal coconut chocolate chip cookies!

This cookie has all my favorite flavors: browned butter, chocolate chips, oatmeal, coconut and a little bit of saltiness. You could also add some toasted pecans for an extra kick. Ahhhh!!! (head explodes).

  • 1 1/2 C AP flour
  • 1 tsp baking soda
  • 1 C unsalted butter
  • 1 tsp. fleur de sel (more for sprinkling on top of cookies)
  • 1 tsp freshly ground nutmeg
  • 1 tsp Vietnamese cinnamon
  • 1 1/4 C dark brown sugar
  • 1/8 – 1/4 c white sugar (I used about 1/8C)
  • 2 eggs, room temperature
  • 2 tsp vanilla extract
  • 1 TB molasses
  • 1 1/2 c. dark or bittersweet chocolate chips
  • 1 C unsweetened coconut (toasting optional)*
  • 3 C. old fashioned rolled oats (not steel cut. You could use instant, but I wouldn’t recommend it)

Preheat oven to 350 degrees

Brown the butter

To brown the butter: add two sticks to saucepan, on low to medium heat. Let butter melt, then it will froth/bubble up, stir it with spatula in order to prevent burning. The bubbles will die down and the butter will start to crackle. The proteins of the butter are sinking to the bottom and after a second bubbling, the bits on the bottom will start to turn a little brown and the butter will change to a more amber color. This whole process will take about 4-5 minutes. Don’t burn the butter, we want it browned. Remove from heat and transfer melted butter and brown bits to a bowl to cool while you assemble the other ingredients. I set my bowl of butter next to an open window, which speeded up the cooling down process. (As I’ve mentioned before, we don’t want to add hot butter to the eggs because we don’t want scrambled eggs).

Combine flour, salt, baking soda, spices in a bowl, set aside.

Once browned butter is cooled, add it to the bowl of a stand mixer, along with the sugars, mix until nice and smooth, which is 2 minutes or so. Add the vanilla, molasses and eggs and beat for three minutes until it’s light and smooth in texture. Then add the flour mixture and beat until combined. (PS-don’t do what I do sometimes and accidentally switch the mixer speed to medium or high, or else you’ll be covered in flour [it WAS funny at the time]. Start slow and then increase the mixer speed. Add the coconut, mix well. Using a wooden spoon or rubber spatula, add the oatmeal and chocolate chips (and pecans if using).
I used a 2 tsp cookie scoop for the cookies because I thought a 1 1/2 TB scoop was too big. But, use whatever you prefer. Allow a couple inches between the cookies. You’ll want to gently flatten the cookie balls and add a sprinkle of fleur de sel to the tops. Bake at 350 for about 10 minutes. Keep an eye on them as you want the cookies to just be slightly brown around the edges. Once out of the oven, let cookies rest for 5 minutes, then cool on racks. Cookies will last a week in an airtight container…well, unless you have a Cookie Monster around.

*As I was talking about this recipe with G., I thought that toasting the coconut and then pulvarizing it using a spice grinder would be a good idea. That might be a more complex flavor element. Ah, next time!

Gluten-Free Almond Butter Dark Chocolate Chip Cookies


I’m not Paleo, but, I thought I’d try something different. I have a similar peanut butter chocolate chip cookie recipe and I wanted to vary it. Plus, I got some new (to me)
almond butter and wanted to use it*. Most importantly, these cookies come together very quickly and you only use one bowl. Score!

Almond Butter Dark Chocolate Chip Cookies (GF)

  • 1 large egg
  • 1 cup almond butter
  • 1/2 C brown sugar
  • 1 tsp baking soda
  • 1 c dark chocolate chips
  • Fleur de sel (sprinkled on top, optional)

In a large bowl, whip egg with whisk until frothy, add brown sugar, almond butter, baking soda and mix well. Fold in chocolate chips. Use 1 1/2TB cookie scoop or, 2tsp cookie scoop for smaller cookies (what I used).
– Flatten cookies with palm of hand
– Bake for 8-10 min @ 350 F on a cookie sheet with parchment paper.
– Let rest for 10 min on cookie sheets, then cool on baking racks. Resting the cookies is a must, if not, they will fall apart because they are a little bit fragile when hot. Makes about 2 dozen. Will keep in a tightly sealed container for about a week. These also freeze well.

* side note: I don’t usually purchase almond butter because I refuse to pay $14-$20 for a jar. The brand I used here, I found on Amazon, and as an Prime member, it’s totally worth the $10–in my opinion–for a jar. Yippee!

Sweet Potato Cookies with Raisins

I had one rather large sweet potato and considered making a small amount of baked sweet potato fries, but decided upon trying out this cookie recipe my friend found on youtube for mbatata cookies found here.

I did tweak it a bit by adding vanilla and a little bit of white sugar and pecans. My apartment smells like sweet potato pie. Oh, man!

  • 1 large sweet potato
  • 1 egg, beaten
  • 4TB melted unsalted butter
  • 1/2C dark brown sugar
  • 1/2tsp vanilla
  • 1 1/4 C flour
  • 2tsp. baking powder
  • 1/2C raisins
  • 2 tsp Vietnamese cinnamon
  • 1/4 – 1/2C chopped pecans

Preheat the oven to 375 degrees.

Peel the sweet potato and cut into somewhat large pieces, put in glass bowl with a little bit of water, cook in microwave for about 4 minutes, or until tender. Mash potato with a fork, set aside to cool slightly. Using a stand mixer, add cooled potato, melted/cooled butter and mix for about a minute. Add brown sugar, vanilla, beaten egg, mix until combined. Add the dry ingredients and mix for about 2-3 minutes until everything is well combined. At this interval, taste the batter, if you want it a bit more sweet, add 1/8-1/4 cup of white sugar and mix again. Stir in raisins with spatula. At this point you’ll notice the dough is more muffin-like in consistency, that’s ok, that is what it’s supposed to look like.

Using a large cookie scoop, place dough on parchment paper covered baking sheets and bake for 18-20 minutes. These cookies don’t flatten out and are soft in texture and more cake like. Not too sweet either.
A very tasty and healthy fall treat.