“Gluten Free, No Grain or Butter” Chocolate Chip Peanut Butter Cookies…with only 5 ingredients! Oh YUM!

Ok, I know this is a long title but I had to squeeze all the goodness into one line?  I tried these Chocolate Peanut Butter Cookies and mistakenly left out the baking soda and oatmeal that the original recipe had listed.  I didn’t even realized that I had left it out until after my family and I had eaten half of the first batch.  I love that these cookies do not have any butter, flour, grains, or added salt in the recipe.  I will make these over, and over, and over, and over…you get the picture.  My kids and husband managed to finish off the rest of the batch in the next couple of days and now my kids are always asking for more.  I know that these cookies have sugar (in the chocolate chips and brown sugar), but they are the “better” option for a cookie craving and they definitely satisfy!  Add a glass of unsweetened almond milk to top them off and you have a “healthier” dessert that is just as tasty as those other high calorie desserts that are filled with ALL of the guilt!  I would love to know what your opinion is on these after you try them!  I hope that you enjoy them as much as I did!

RECIPE:

  • 1 cup creamy all natural peanut butter (with no additives in PB, except salt additive if desired)
  • 2/3 cup packed dark brown sugar
  • 1 1/2 teaspoons vanilla
  • 2 large eggs
  • 2/3 cup chocolate chips

DSC_0338

Instructions:

  1. Preheat oven to 350 degrees F
  2. In a large bowl beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes, then gently fold in chocolate chips (to lessen sugar you could decrease the amount of chocolate chips that you use.)
  3. Roll cookies into 1-2 inch dough balls and place onto cookie sheet 2 inches apart, then BARELY flatten the top of the cookie with your hand. The dough will be very sticky.  The cookie batter may not be perfectly round on the cookie sheet but they will turn out delicious!
  4. Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack or aluminum foil to cool completely.  Makes 16-20 cookies.
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