Yes, the title of this recipe is long. And I tried to shorten it to sound just as amazing, however I came up with no such luck. Here’s why:
- I had to tell you it was flourless. That’s HUGE. It means less guilt, more cookies. Yay!
- Reese’s is pretty self explanatory, isn’t it? Total deliciousness. Did I mention I added Reese’s peanut butter chips too.
- It’s a peanut butter cookie, I couldn’t let you think otherwise because if you are a self professed peanut butter addict as I am, you’ll truly appreciate just how peanut buttery’ these cookies are.
- And why stop there and forget about the chocolate chunks. They truly make the cookie taste like a peanut butter cup!
So, you see, the name is a tongue twister but with good reason!
It wasn’t until a couple of years ago that I finally got over my ill opinion about flourless cookies. They were everywhere on the internet, and then soon after on the label of peanut butter jars. The entire idea seemed either a) too good to be true, or b) they’d end up being dry and tasteless. Yet somehow not having flour in the house was a blessing in disguise. These cookies are like magic. And not only that, but quite possibly the most rich, yet guiltless, tasting peanut butter cookie I’d ever had (and I’ve had many).
I’ve learned, through some trial and error, a couple of important tricks to make flourless cookies truly stand out. First off, use baking soda not baking powder. It’s easy to mix the two up but baking powder will create a thicker, puffy and cake-like cookie. Baking soda will help the cookie to spread evenly and have just the right amount of crisp on the outside, chewy in the centre effect. Secondly, chilling the dough makes life easier. While you can bake them right away, I prefer to mix the dough and let it sit overnight (or mix in the morning, bake in the afternoon). The dough is initially very soft and delicate. Chilling it makes it easier to scoop and form into perfectly round cookie dough mounds. Yes, I am a perfectionist and even moreso when I bake cookies.
So there you have it folks, a decadent cookie with no flour, no butter or oil and glamourized with Reese’s peanut butter chips and chocolate chunks. These cookies are truly THE BEE’S KNEES.
Flourless Reese’s Peanut Butter Chocolate Chunk Cookies
- 2 cups no-stir peanut butter
- 2 large eggs
- 1 – 1 1/2 cups coconut palm sugar or brown sugar
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 cup peanut butter chips
- 1 cup chocolate chunks
- In a large bowl using electric beaters, mix together the peanut butter, eggs, sugar, vanilla and baking powder until well combined and smooth.
- Fold in the peanut butter chips and chocolate chunks.
- Cover and let the dough chill for minimum 4 hours.
- When ready to bake, preheat the oven to 350F and line a large baking pan with parchment paper.
- Using an ice cream scoop (mine is 2 tbsp size), scoop portions of the dough and place on the baking pan, spacing 2-3 inches apart.
- For an added touch to make the cookies pretty to the eye, place a few extra peanut butter chips and chocolate chunks on the dough mound.
- Using the back of a greased spatula or the palm of your hand, lightly flatten the top of the dough.
- Bake for 10-11 minutes. They won’t look done but I promise they will set up as they cool.
- Let the cookies rest on the pan 5 minutes before transferring to a wire cooling rack to full cool before devouring.