Imagine a cookie so rich, so irresistible, that it breaks all the traditional baking rules - no flour, just pure chocolatey peanut butter magic! These gluten-free delights are about to revolutionize your dessert game, delivering an intense flavor explosion that will have everyone begging for your secret recipe. Perfect for chocolate lovers, peanut butter fanatics, and anyone who craves a guilt-free treat that's both simple to make and impossibly delicious.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, combine the creamy peanut butter and granulated sugar. Mix thoroughly using an electric mixer or whisk until the mixture is smooth and well-incorporated, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Blend until the mixture becomes uniform and slightly fluffy.
- Incorporate the vanilla extract, mixing until evenly distributed.
- Sift the unsweetened cocoa powder, baking soda, and salt together in a separate small bowl to remove any lumps.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring carefully until a cohesive dough forms. The mixture will be slightly sticky but should hold together.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie with the back of a fork, creating a crisscross pattern if desired.
- Bake in the preheated oven for 12-15 minutes, or until the edges are set and the cookies look slightly cracked on top.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use room temperature eggs for smoother batter integration
- Choose a creamy, smooth peanut butter for best texture
- Don't overmix the dough to keep cookies tender
- Use a cookie scoop for uniform cookie sizes
- Create the classic fork pattern for traditional cookie appearance
- Watch baking time carefully - these cookies can quickly go from perfectly done to overdone
- Let cookies cool completely to achieve the ideal chewy texture
- For extra indulgence, consider sprinkling sea salt on top before baking
- Store in an airtight container to maintain softness
- These cookies freeze beautifully for up to 3 months
Nutrition Facts
Calories: 130kcal
Carbohydrates: 12g
Protein: 4g
Fat: 8g
Saturated Fat: g
Cholesterol: 15mg
