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.
If you have any leftovers, they keep well for a few days in an airtight container on the counter. There’s no need to refrigerate them. If you do decide to refrigerate these flourless peanut butter cookies, remove them from the fridge 30 minutes before serving.
- 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.