These flourless crunchy peanut butter choc chip cookies are fondly referred to as “road-trip” cookies in my house. Every time we are about to head off camping in the beautiful and vast Western Australia, I bake some of these to have on hand in the car. It certainly makes the long drives more enjoyable when you have a delicious gluten free treat on your taste buds and a stunning landscape flying by your window.
Beautiful Yardie Creek Gorge in Exmouth, Western Australia
Now these cookies are not paleo – but if you wanted to make them paleo / primal just swap the peanut butter for almond butter, the brown sugar for coconut sugar and the chocolate chips for dairy-free chips (brand here).
When I make these I am well aware that they are a treat and not an everyday affair. That’s why we tend to only eat them when we are on holiday – a homemade goodie is always better than something you find in a packet 🙂
They are however, gluten free and preservative free! They’re beautifully soft and chewy with that awesomely moreish flavour combination of peanut butter and chocolate <3 nom nom nom!
Preheat your oven to 180 degrees celsius (356 degrees fahrenheit). Using a fork, mix together the sugar, bi-carb soda, vanilla and eggs until the mixture is smooth and there is no lumps.
Add in the jar of crunchy peanut butter (you can use smooth if this is what you prefer) and mix in thoroughly.
Lastly, add in your packet of chocolate chips and mix! Again, you can use milk chocolate or white chocolate, even dairy free chocolate to make this recipe diary free! I happen to love dark chocolate and how its bitterness matches with the savoury peanut butter 😛
Line a cookie sheet / baking tray with non-stick parchment paper. Scoop out a tablespoon of the cookie dough and roll into a ball in the palms of your hands. Place cookie dough balls evenly onto the cookie tray. Use a fork to gently press the balls down.
Bake for 8 to 10 minutes or until light brown. Leave to cool completely before moving from the tray.
Enjoy on your next roadtrip!
Flourless Crunchy Peanut Butter Choc Chip Cookies (Gluten Free)
Ingredients
- 200 g dark chocolate chips
- 375 g natural crunchy peanut butter
- 150 g dark brown sugar or coconut sugar
- 1 tsp bi-carbonate soda
- ¼ teaspoon vanilla powder or 1 teaspoon vanilla essence
- 2 eggs
Instructions
- Preheat your oven to 180 degrees celsius (356 degrees fahrenheit).
- Using a fork, mix together the sugar, bi-carb soda, vanilla and eggs until the mixture is smooth and there is no lumps.
- Add in the jar of crunchy peanut butter (you can use smooth if this is what you prefer) and mix in thoroughly.
- Lastly, add in your chocolate chips and mix!
- Line a cookie sheet / baking tray with non-stick parchment paper. Scoop out a tablespoon of the cookie dough and roll into a ball in the palms of your hands. Place cookie dough balls evenly onto the cookie tray. Use a fork to gently press the balls down.
- Bake for 8 to 10 minutes or until light brown. Leave to cool completely before moving from the tray.
Notes
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