As you may know by now, I am a sucker for the combination of chocolate and peanut butter. So when I stumbled across these, I knew they had to go on my “make soon” recipe list (yes, I have one of those). I didn’t have quite enough regular peanut butter, so I used a bit of natural peanut butter to top it off. Other than that and a sprinkling of cinnamon, I stuck to the original recipe.
The dough is thick and a bit crumbly, as are the cookies, but the flavor is rich and delicious. The peanut butter and cocoa compliment each other beautifully, and I don’t feel so bad eating a couple, since there isn’t any butter or flour (though yes, there is sugar). These bake really fast so you can quickly have a weekday treat to enjoy!
Flourless Peanut Butter Cocoa Cookies (slightly adapted from this recipe)
- almost 1 cup creamy peanut butter + 1/4 cup natural peanut butter (or use all creamy: 1 cup + 2 tbsp)
- slightly less than 1 cup brown sugar
- 1 egg
- 1 tbsp vanilla
- 1/2 cup cocoa powder
- 1 tsp baking soda
- to taste: cinnamon
- With an electric mixer, beat the peanut butter, brown sugar, and egg together until smooth, 1-3 minutes.
- Add the vanilla, cocoa powder, baking soda, and cinnamon and beat 1-2 minutes.
- Chill the dough for at least 1 hour.
- When you’re ready to bake the cookies, preheat the oven to 350F (175C) and line a baking sheet with parchment paper or a non-stick mat.
- Form balls of dough with your hands and gently flatten them on the cookie sheet. Bake for 8-9 minutes.