Flourless White Chocolate Chip Cookies Recipe
These yummy, and chewy peanut butter cookies are delicious warm out of the oven. They both gluten & flour-free and are easy to make. The white chocolate chips give them a delicious flavor. They are both flour & gluten-free.
Servings: 18 cookies
- 1 cup peanut butter *your choice
- 3/4 cup light brown sugar
- 1 large egg
- 1 tbsp vanilla extract
- 1/8 tsp salt
- 3/4 tsp baking soda
- 3/4 cup white chocolate morsels
Preheat your oven to 350 degrees Fahrenheit.
Add the peanut butter, egg, and brown sugar to a stand mixer, or bowl and combine until creamy over medium speed.
Add the baking soda, salt, and extract and combine.
After the mixture is thoroughly mixed, fold in the white chocolate chips.
Line two smaller cookie sheets (or one large cookie sheet) with parchment paper.
Using a tablespoon cookie scoop, form the dough (very easy to work with) into 1 1/2″ balls.
Gently press them down with a fork to make a cross hatch.
Bake for 8-10 minutes.
Cookie Making Tips
This dough can be made up to 36 hours in advance. Simply cover dough with plastic wrap tightly and store in the fridge.
To freeze, prepare cookie dough and form tablespoon-sized balls. Add balls to a parchment-lined baking sheet and place sheet in the freezer for 1 hour.
Once balls are frozen, add them to an air-tight freezer bag and mark the bag with the recipe and cook time. Typically cookie dough from frozen requires a 1-2 minute additional baking time.
These keep for 3 days in an air-tight container.
Serving: 1cookie | Calories: 165cal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 137mg | Potassium: 127mg | Fiber: 1g | Sugar: 15g | Vitamin A: 14IU | Calcium: 30mg | Iron: 1mg