Made with just four ingredients, these flourless peanut butter cookies are incredibly good. And unlike flour-based cookies, you’re unlikely to overeat- these peanut butter cookies are very satiating. One or two, eaten slowly and savored, is more than enough.
- 1 large egg
- ¼ cup honey*
- 1 cup (256 grams) unsweetened creamy peanut butter **
- ⅓ cup (50 grams) 70% dark chocolate chunks
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a medium mixing bowl, lightly beat the egg. Whisk in the honey, then the peanut butter. Use a spatula to mix in the chocolate chunks.
- Using a cookie scoop, or a 2-tablespoons measuring scoop, spoon the batter onto the prepared baking sheet. Gently flatten the tops of the cookies with the back of a spoon.
- Bake until edges are just beginning to brown, 8-10 minutes. Cookies will still be soft at this point, but they will set as they cool.
- Cool the cookies 10-15 minutes in the pan. They will be too soft to remove from the pan at this point. Once they are set, use a spatula to carefully transfer the cookies to a cooling rack to cool completely. Store the cookies at room temperature, in an airtight container, for up to a week.
** For a Paleo version, use almond, pecan or walnut butter.