Flourless Peanut Butter Chocolate Chip Cookies
by Nigella. Featured in SIMPLY NIGELLAIntroduction
I can't seem to stop making these, and as I make them, so they get eaten. Luckily, they are extraordinarily easy to throw together. And, incidentally, they are gluten- and dairy-free. Do check the ingredients list on the peanut butter if you do absolutely need this to be gluten-free (were you to be baking them for a coeliac, for example) as brands vary. I'm afraid health-food-shop-type peanut butter doesn't work here.
These do soften if left overnight — though there are those who actively prefer them this way — and are crisper when freshly cooked, though they will be fine from any other point of view in an airtight container for up to a week. Good luck with that.
For US cup measures, use the toggle at the top of the ingredients list.
I can't seem to stop making these, and as I make them, so they get eaten. Luckily, they are extraordinarily easy to throw together. And, incidentally, they are gluten- and dairy-free. Do check the ingredients list on the peanut butter if you do absolutely need this to be gluten-free (were you to be baking them for a coeliac, for example) as brands vary. I'm afraid health-food-shop-type peanut butter doesn't work here.
These do soften if left overnight — though there are those who actively prefer them this way — and are crisper when freshly cooked, though they will be fine from any other point of view in an airtight container for up to a week. Good luck with that.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: 16
- 225 grams smooth peanut butter
- 100 grams soft light brown sugar
- ½ teaspoon bicarbonate of soda
- pinch of fine sea salt
- 1 large egg
- 1 teaspoon vanilla extract (or paste)
- 50 grams dark chocolate chips (I use Dove’s Farm here, which are good and small, and are also free from gluten, milk and soya)
- ¾ cup plus 1 tablespoon creamy peanut butter
- ½ cup soft light brown sugar
- ½ teaspoon baking soda
- pinch of fine sea salt
- 1 large egg
- 1 teaspoon vanilla extract (or paste)
- ¼ cup bittersweet chocolate chips (I use Dove’s Farm here, which are good and small, and are also free from gluten, milk and soya)
Method
- Preheat the oven to 180°C/160°C Fan/350°F.
- In a bowl, beat together the peanut butter, brown sugar, bicarbonate of soda and salt.
- Beat in the egg and vanilla extract, but not too vigorously: just to mix them; gently does it.
- Stir or fold in the chocolate chips, then line 1 or 2 baking sheets with baking parchment.
- Scoop out heaped tablespoonfuls of the cookie dough onto the lined sheets, placing them about 5 or 6cm / 2 inches apart, then bake for 10 minutes, until they’re slightly darker around the edges. They will look undercooked but will be the perfect texture once cooled (if you can wait that long).
- At any rate, leave them on the baking sheets for 10 minutes, as they will be very fragile. Then transfer gently to a wire rack to cool. This takes another 10 minutes; I tend to cave in after 5.
- Preheat the oven to 180°C/160°C Fan/350°F.
- In a bowl, beat together the peanut butter, brown sugar, baking soda and salt.
- Beat in the egg and vanilla extract, but not too vigorously: just to mix them; gently does it.
- Stir or fold in the chocolate chips, then line 1 or 2 baking sheets with baking parchment.
- Scoop out heaped tablespoonfuls of the cookie dough onto the lined sheets, placing them about 5 or 6cm / 2 inches apart, then bake for 10 minutes, until they’re slightly darker around the edges. They will look undercooked but will be the perfect texture once cooled (if you can wait that long).
- At any rate, leave them on the baking sheets for 10 minutes, as they will be very fragile. Then transfer gently to a wire rack to cool. This takes another 10 minutes; I tend to cave in after 5.
Additional Information
MAKE AHEAD:
Form the dough into mounds and freeze on a baking sheet lined with baking parchment. Once solid, transfer to a resealable bag and freeze for up to 3 months. Bake directly from frozen, adding 1 minute to the baking time.
STORE:
Store in an airtight container at cool room temperature for up to 1 week.
FREEZE:
Put baked cookies in a resealable bag, or stack in an airtight container with baking parchment between the layers. Freeze for up to 3 months. Defrost on a wire rack for about 1 hour.
MAKE AHEAD:
Form the dough into mounds and freeze on a baking sheet lined with baking parchment. Once solid, transfer to a resealable bag and freeze for up to 3 months. Bake directly from frozen, adding 1 minute to the baking time.
STORE:
Store in an airtight container at cool room temperature for up to 1 week.
FREEZE:
Put baked cookies in a resealable bag, or stack in an airtight container with baking parchment between the layers. Freeze for up to 3 months. Defrost on a wire rack for about 1 hour.
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What 2 Others have said
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Posted by CelticAri on 5th February 2023
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Posted by joshv41680 on 30th November 2022
Show more commentsSuch an easy recipe to follow. I used chunky peanut butter (instead of smooth) - it was what I had available, but I also like nuts in my chocolate chip cookies. I trusted the timings and they were spot on! I think they'll be a hit at work tomorrow!
These are the best peanut butter cookies. They are soft, light, and have a wonderful salty-sweet vibe. It doesn’t hurt that you can make and bake them in under 20 minutes!