Flourless Peanut Butter Chocolate Chip Cookies

17 Oct


Super Nut & Seed Cookies


My youngest is not a fan of peanut butter. Yes, you read that correctly. I’m still trying to get my head around it.

I was in a local health food store last week & came across “Super Nut & Seed Butter”. I checked the ingredients & noted that it was comprised of things my daughter likes. It was also all natural, organic & only $2.99. So I snatched it up & was on my way.

Upon further inspection back at home, I discovered that it was also salt free & sugar-free. Then I discovered that it was not spreadable – at all.


So me being me, I figured, why not bake it into a cookie? Surely, if you slap a bunch of chocolate chips in it, it will work.

That’s been my baking philosophy for a while now & it hasn’t let me down yet. So when in doubt, throw some chocolate chips in.

Turns out, my wacky idea worked. The hubs said they were the best cookies ever. I should note that he has made this statement about just about every batch of cookies I’ve ever made. I think Alzheimer’s is setting in.

My Super Nut & Seed Butter was a mash-up of cashews, almonds, pumpkin seeds & flax seeds but feel free to use any nut butter you like. I’ve also made these cookies with plain old Skippy & they were fantastic.

Flourless PB Chocolate Chip Cookies
Inspired by The Gourmet Cookbook


1 cup nut butter
1 cup brown sugar *
1 egg
1 tsp baking soda
chocolate chips and/or butterscotch chips


Preheat oven to 350.
Using your stand or hand mixer combine nut butter & sugar(s). Add egg & baking soda & mix to combine. Fold in chocolate and/or butterscotch chips. Roll into small balls & flatten with the bottom of a glass or your hand. You can also make the cross-hatchy pattern with your fork if you want to. I skip that step so the cookies will be in my mouth faster :). Bake for 8-10 minutes until lightly browned. Cookies will be soft when you take them out of the oven. Letting them sit on the sheet pan for a couple of minutes when they come out of the oven will help them to set up.

* I used a full cup of brown sugar because my cookies needed that smoky molasses flavor that only brown sugar brings to the table thanks to the blandness of the nut butter I was using. If you’re using regular peanut butter: use 1/2 cup granulated sugar & 1/2 cup brown sugar.

* No need to measure the chocolate/butterscotch chips. Just add a good handful or two. You can also fold in any chopped nuts & seeds you like.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: