|Flourless Peanut Butter Chocolate Chip Cookies|
These are not Dukan friendly...but they were interesting. They were a bit too sweet for us and had we made them smaller, it might have been easier to finish a cookie. We actually found many variations of this cookie...so we combined a few recipes.
There are some recipes with and some without chocolate chips...we had some chocolate chips leftover from our holiday baking and didn't want to keep them in our pantry so we added them to the recipe. We haven't tried this with splenda brown sugar and a natural sweetener yet, but maybe when we get to Consolidation we'll try this recipe with less sweetener and no chocolate chips and have it as dessert for our Celebration meal.
Sorry for the lack of photos...we hadn't planned on posting this recipe!
Makes 15 large cookies or 30 small cookies
Prep Time: less than 10 minutes
Bake Time: 10-12 minutes at 350 degrees Fahrenheit
1 c. creamy peanut butter
1/2 c. brown sugar
1/2 c. organic cane sugar
1/2 t. vanilla extract
1 c. chocolate chips (try 3/4 c., 1 c. was too much)
Mix peanut butter until smooth. Add the rest of your ingredients except the chocolate chips and mix well. Add a little over 3/4s chocolate chips and fold in to your dough. If necessary, put your dough into the fridge for 10 - 15 minutes for easier handling. Preheat your oven to 350 degrees Fahrenheit, line cookie sheets with parchment paper (if you wish).
We made our dough into balls and placed them on the cookie sheet. Gently push the remaining chocolate chips on the top of each cookie. Bake for 10-12 minutes. Cool completely and enjoy!