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Easy No Flour Peanut Butter Chocolate Cookie Recipe

I recently fell in love with baking. Though I can’t say this recipe is low in calories, but it has to be one of the most delicious healthy snack I’ve tasted. I discovered this NO FLOUR cookie recipe one night when my past roommate was baking it. I came up with this recipe after a few tries at home.  The texture is chewy and soft and the flavor is really rich and authentic. This recipe will help you get the indulgence you need when school or work is stressing you out. The recipe is also very easy that you don’t need to spend a ton of time in the kitchen.

I’ve already made several new batches that are less sweet for my mom to give them out to her friends. If you like cookies that are less sweet, I have the measurements for that below as well. Also, watch out for the surprise Ferrero Rocher twist in the end!

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You Will Need:

  • 1 Egg
  • 1 Cup of peanut butter with crunch
  • 2/3 Cup of brown Sugar (1/2 Cup for less sweet)
  • 1/2 Cup of unsweetened cocoa powder (Here I used Hershey’s)
  • 1/2 Cup of oats (optional)
  • 1 Tbsp of vanilla extract
  • 1 Tsp of baking soda

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I want to say the oats is optional because you really don’t need that ingredient for the cookies to taste amazing. The oats just help the cookies to be less sticky and adds texture but it will also increase the chances of the cookies being over cooked. If you like soft and chewy cookies, I would leave out the oats.

DSC_0004 DSC_0005 Step 1:
Mix well egg, vanilla extract, and baking soda. Only add in the peanut butter when the mixture is well mixed because the egg and sugar may be hard to mix evenly if the peanut butter is added first.

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Step 2: 

Mix in the cocoa powder and oats and fold until all ingredients are evenly mixed.

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Your cookies should have a consistency like above. If your cookie dough is too sticky from the peanut butter, it might flatten and not cook well in the oven. If you’re cookies are too dry, it can very easily break off and become hard easily.

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Step 3:

take a size smaller than a ping-pong ball and call into a ball. (I later realize that it would be easier to flatten them as well) Place into a plate and cover it with plastic wrap like shown above. Let it sit in the fridge for about 1 hour until all the dough is chilled. You can also prepare this before hand since the dough can last in the fridge for about 5 days.

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Step 4:

Preheat oven to 350F (177C), and bake the cookies on a baking sheet for 7-9 minutes. You don’t have to place the cookies very far apart because the cookies doesn’t really expand much. 7 minutes is usually enough for the cookies to be cooked outside but still very chewy on the inside. If you don’t like the ‘uncooked’ taste, 9 minutes should be perfect. You will still find the cookies quite soft, just not chewy. Let the cookies chill on the baking sheet for a few minutes before removing because it might be too soft to be moved. If cookies are sticking to the baking sheet a lot, then you need to put the cookies back in the oven for a bit longer.
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Now for the Ferrero Rocher twist you’ve been waiting for. I crushed up 6-7 Ferrero Rocher into the mix and added 1/2 cup less of peanut butter as well as 1/4 cup less of cocoa powder. hmmmm, the slight flavor of hazelnut was heavenly!

I hope you will enjoy this recipe! If you find that changes to this recipe can make the cookies even tastier, comment below and let me know!!

Stay Amazing!

– Little Ms. Everything

 

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