These flourless peanut butter chocolate chip cookies are soft, chewy, rich in flavour & have the best texture, not to mention only require a few ingredients! They can be whipped up in a few minutes & are the perfect treat to have on hand!
- 3/4 cup brown sugar (you could also try coconut sugar, or Lakanto to make these low-carb, but I only tried them with brown sugar so far as it was all I had left at home)
- 1 cup all-natural peanut butter (I used crunchy for extra texture, but smooth will also work)
- 1 egg
- 1 tsp baking soda
- 1/4 tsp pink salt
- 1 tsp vanilla extract
- 1/2 cup collagen peptides*
- 1 tbsp avocado oil (or coconut oil or butter, melted)
- 1/2–3/4 cup dark chocolate chips &/or M&Ms (I like these chocolate chips for a dairy-free version)
- Pre-heat the oven to 350 degrees F.
- In a large mixing bowl, mix together the sweetener and peanut butter.
- Add in the rest of the ingredients, adding the chocolate chips/M&Ms last.
- Scoop a couple tbsp worth of batter up and roll into a ball, placing them on a parchment paper lined baking tray & leaving a couple inches between each cookie.
- Bake for 7-8 minutes, until the tops are golden brown. Remove them from the oven & leave them on the tray for 10-15 minutes to continue to bake & firm up.
- Place them on a plate & store in an air-sealed container.
*I haven’t tried these cookies without the collagen peptides yet so I can’t say how they will turn out without them. You could also use your protein powder of choice but each brand & type can vary significantly when baked. Collagen peptides dissolve well in baked goods & give these cookies a chewy texture. You will likely need to use less regular protein powder if you choose to swap that for the collagen. I would start with 1/4 cup to see how it dissolves. You want a thick, sticky batter before baking.