Why I’m Obsessed With These Flourless Chocolate Peanut Butter Cookies
Chocolate chip cookies are my favourite treat. I like the chewy ones because the cookie melts in my mouth. There is nothing better than that.
When I went on the elimination diet I was very sad to be giving up a lot of my favourite foods for a while. I try to live a balanced lifestyle so I do not deprive myself of treats. Not being able to eat my favourite cookie when the mood struck me felt tragic, for me, anyway.
Luckily, necessity is the mother of all inventions. I am not going to say I invented the flourless chocolate chip cookie, but I am going to say I found a way to make it fit perfectly in my elimination diet.
I needed to find a way to make a tasty cookie while considering all the restrictions I had on my elimination diet.
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Flour
The first hurdle was making a cookie without flour. Nut butters work well in this situation. The base of the cookie is nut butter, in this case it is peanut butter. Nothing goes better with chocolate than peanut butter.
Eggs
The next issue was eggs. I now know that I can eat eggs, but when I first made these cookies eggs were on the elimination list. I used a flaxseed egg instead. To make a flaxseed egg you mix 1 tablespoon of ground flax seed with 3 tablespoons of water. You then let the mixture sit for 5 to 15 minutes until the mixture has thickened. Voila! Flaxseed egg. This replaces one egg. If you need two eggs for a recipe you double that amount of flax seeds and water.
Sugar
This is a hard one. Sugar can be hard to replace, especially if you are used to having sugar in your life. I limit my sugar intake, but I can still tell the difference between sugar and a sugar substitute like Stevia. I went for coconut sugar here. There are other options, like brown rice syrup, but you have to use a lot of it, and that could potentially affect the texture of the cookie. Xylitol is another option. It is a natural occurring sugar alcohol found in most plants and vegetables. It tastes like sugar, but is less sweet. I stuck with coconut sugar because I have not re-introduced corn, and Xylitol is often derived from corn.
Chocolate
I did not substitute chocolate. That would have been silly. Also, chocolate is good for you. I did have to find chocolate chips that don’t have soy lecithin or sugar. This was a big feat. I decided on pure baking chocolate and shaved it down so that it mixed well with the batter and coconut sugar already in the batter. If you aren’t avoiding sugar you could also just use semi-sweet or bittersweet chocolate chips.
That’s how I got around to putting together these tasty cookies. Here is the recipe.
Flourless Chocolate Peanut Butter Cookies
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
- baking sheet
- Parchment paper or silicon baking mat
- Ice cream scoop
Ingredients
- 1 cup Natural Peanut Butter You can also use any other nut butter.
- 1/2 cup Coconut Suger
- 1 tbsp Ground Flax Seed For flaxseed egg.
- 3 tbsp Water For flaxseed egg.
- 3/4 cup Baking Chocolate You could also use bittersweet chocolate chips if you aren't avoiding sugar.
Instructions
- Preheat oven to 325 degrees F and line a baking sheet with parchment paper or a silicon baking mat.
- Mix ground flaxseed and water to make flaxseed egg in a small bowl. Wait 5-15 minutes for mixture to thicken.
- Meanwhile, mix peanut butter and coconut sugar in large bowl.
- Add flaxseed egg to bowl with peanut butter and coconut sugar once it has thickened
- Fold in chocolate.
- Use an ice cream scoop to scoop out balls of batter and place on prepared baking sheet.
- Use fork to stamp down balls of dough.
- Bake for 20 minutes.
- Let cool on baking sheet. Do not transfer cookies until the cookies have cooled down.
- Enjoy!
Notes
These are really great because they are both tasty, healthy, and won’t make my eczema flare up. I hope you give these a try. If you do tag me on Instagram @cookiesandcreamto.
