Flourless Peanut Butter Chocolate Chunk Cookies 🥜 gluten free & keto

9 comments

    • Paola says:

      Hi Meghan! I think coconut butter would be a better choice as it’s not a pure oil. Haven’t tried it though, so cannot guarantee xo!

  1. Jo Lee says:

    My only regret is that I didn’t double the batch! I made them yesterday and the whole family dug in merrily. Such a fantastic and easy recipe.

    Mine didn’t spread too much (who cares?!), but I hadn’t thought about doing peanut butter at home before! Will do them next weekend again after I buy some peanuts

    • Paola says:

      Lol that’s awesome!! So happy you enjoyed Jo! And yup on the peanut butter, it varies so much from brand to brand that cookies will inevitably vary also in look. And making it homemade is a sure way to save a lot! 😉 xo!

  2. Lydia D. says:

    There you go again kicking ass with another great looking recipe! Although I have a special way of making peanut butter cookies: I leave out chocolate! I shape the dough into one big log, fold some cardboard around it and with a few squeezes, shape the dough into an “I love Lucy” looking bread loaf. Once chilled, I slice, bake, and after they cool, I sandwich with sugar free jam (I am a fool for grape!)! I don’t use any other type of peanut butter than natural, the others (Jif, Skippy, etc.) taste like a mouthful of crisco, yuck! If I find this spreads too much to retain it’s bread slice shape, I will adjust by adding defatted peanut flour that is being sold as “powdered peanut butter”. Thank you for this, I look forward to trying it out!

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