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Under 30 Minutes

Flourless Peanut-Chocolate Cookies

  • Prep:
  • Total Time:
  • Yield: Makes 24
Flourless Peanut-Chocolate Cookies

Source: Everyday Food, March 2005

Ingredients

  • 1 cup creamy peanut butter
  • 3/4 cup sugar
  • 1 large egg (lightly beaten)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup roasted salted peanuts

Directions

  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in 3/4 cup semisweet chocolate chips and 1/2 cup roasted salted peanuts.

  2. With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.

  3. Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.

Reviews (33)

  • Sofi Brenes 9 Nov, 2012

    Excellent recipe. Great treat, easy and fast!

  • jillroberts 6 Sep, 2012

    I have the Cookies app on my iPad with this recipe and the cooking times are different. My iPad recipe shows 14-17 minutes for cooking. I made these and baked them for 15 minutes and they are great. I'm not sure why it's different here but it's a good recipe

  • nblack 3 Mar, 2012

    Despite the lack of flour, this is NOT a low carb recipe. Using a site like calorieking.com, it is easy to figure out that 1/24th of the recipe is worth 140 calories and 14 grams of carbohydrate. That's like one slice of bread with a tablespoon of peanut butter on it. So watch your portion sizes! (using the splenda cuts the carb in half, but I'm not sure if the resulting cookie would be that good)

  • mirepoix22 13 Oct, 2011

    this is amazing, I knew that the soda and the egg would make it puffy and hold it together but i still had my doubts. they are great now my colleague who is gluten intolerant who always misses out on morning tea can join in!

  • jengl 4 Oct, 2011

    This is a wonderful recipe for those of us watching our carbs. I used Splenda, but otherwise followed the recipe, and they were wonderful. Thanks for the recipe!

  • Tour88 21 Aug, 2011

    This was a hit thanks for the easy recipe. I didn't have peanuts and used chunky peanut butter turned out well.

  • britnym 12 Jul, 2011

    These are great! Especially for our gluten free family. If you use an organic peanutbutter that is thicker then I would suggest smashing the balls down a bit with a water glass. I've also made these with sunflower butter instead and no peanuts and they are also a big hit at our house!

  • mcarter4409 7 Jul, 2011

    I was nervous about this recipe....but the cookies were AMAZING!!! I am embarrassed to say we ate them all in 2 days!

  • kittyrocky 22 Mar, 2011

    Wow! if you love peanut butter these are it. Way easier to make than p.b. cups. I omitted the egg and added 1/2 c. unsweetened coconut. Very tasty and good texture. I don't think they would travel well though. maybe with the egg.

  • hannahlj 21 Mar, 2011

    I love peanut butter cookies in general and these were great and so easy. Like most people said, the dough is much easier to work with once it has chilled for a bit. I skipped the peanuts and used chunky peanut butter instead.

  • KarieEdson 3 Feb, 2011

    Is this recipe gluten free?

  • BMathes 19 Jan, 2011

    Holy cow....AMAZING! Now if someone could make me stop eating them. I didn't want to wait to chill and roll so I just plopped them onto the cookie sheets. My oven had already been pretty warm from dinner so I cooked a total of 10 minutes. Mmmmm........

  • n2bassfishn 16 Jan, 2011

    How many servings does this recipie make?

  • binkjo 13 Jan, 2011

    Thanks for the suggestions!

  • blessed72 12 Jan, 2011

    These cookies are almost too good ;) !

  • bethels 11 Jan, 2011

    Very good! I used a small scoop instead of rolling them by hand - it worked great!

  • Anarie 11 Jan, 2011

    Binkjo,

    In this recipe, you could just leave out the baking soda. This is an adaptation of an old traditional recipe, and there are a lot of versions that don't have any leavening except the egg. You've probably seen peanut butter cookies with a chocolate kiss pushed into them, right? Most of those are made with this same dough, minus the soda. They might be very slightly heavier but they'll still work.

  • binkjo 11 Jan, 2011

    I wonder what I can substitute for the baking soda to make this a passover recipe? Any ideas? thanks

  • Laura4853 7 Dec, 2010

    I had trouble getting these to form into balls and I did chill the dough. So I put it into an 8x8 pan and baked it for 35 minutes. Turned out great!

  • KatLaRae 18 Nov, 2010

    I have a friend that has issues with flour. I thought this would be perfect for her. I tried it out and they were great and so easy to make. The texture is noticeably different, but what a great substitute for those that cant have flour.

  • smhunt 10 Jul, 2010

    Everyone in my family loved these- even those people who aren't big peanut butter fans. I was making them for little kids so I left out the salted peanuts. They were still great. They take five minutes to mix, and chilling the dough before rolling it really speeds up the process. Note- they don't spread almost at all, so don't worry about them.

  • melindaleedahl 30 Jun, 2010

    These cookies were pretty great. A tip for those that have crumbling issues - put the dough in the fridge for about 30 minutes before rolling into balls. This way, wetting your hands is not necessary

  • LovelyZ 28 Jun, 2010

    These are delicious and embarrassingly easy. Very, very yummy, and great for guests (especially if served warm).
    One thing to note if you have small kids: there are whole/halved peanuts in there, which present a choking hazard to toddlers. I let my 2 year old have one, but then opted not to give him any more once I thought about it.

  • amydavis 28 Jun, 2010

    I got 25 cookies from the recipe using a "melon baller"/very small ice cream-type scoop to measure it. Thought they were pretty good, though not my favourite recipe ever. Am allergic to wheat so I'm always looking for recipes I can use, but get better results, usually, converting my old favs to wheat/gluten-free flour blends.

  • patcash 28 Jun, 2010

    I have a similar recipe and because I am diabetic type 2, I make without the choc chips and use chunky peanut butter and eliminate the peanuts. I also use the Splenda Blend instead of sugar. It cuts down quite a bit and they are delicious.

  • jss11 27 Jun, 2010

    Thanks for this gluten free cookie recipe. Having celiac disease, I am always challenged to find yummy baked goods without flour.

  • rodiger 25 Apr, 2010

    @francescakins I had a similar problem. I found it was the baking soda I used; it was probably too old. When I used a heaping teaspoon of this old stuff, they puffed up nicely.

    I cannot make this recipe come out to 24 cookies using a tablespoon measure, nor even a UK dessert spoon.

  • francescakins 26 Mar, 2010

    These were definitely easy. But mine turned out very crumbly. I don't know if it's because I used all natural peanut butter but they didn't puff up much, they just stayed in a ball shape. They were still yummy though.

  • BreeLeeD 12 Aug, 2009

    These are easy to make and are very tasty!

  • jbredel 10 Aug, 2009

    134 calories per cookie for 24 servings.

  • Michele3 10 Aug, 2009

    What do you think about using splenda?

  • Jewel45 10 Aug, 2009

    no idea, but they look so yummy, I am going to make them tomorrow. I am guessing they are to be enjoyed in moderation or with friends, (so we can't eat them all).

  • Tchr4vr 9 Aug, 2009

    Does anyone have any idea about the calories for these "cookies"?

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