These peanut butter chocolate chip cookies strike the greatest balance between sweet and salty. They make a perfect dessert or treat, and you can enjoy them with a little less guilt since they are flourless and oil free. You can change the peanut butter for almond butter and bake them for 12 minutes for a more nutty and healthful option.
(Picture above: cookies made with almond butter)
2 large eggs
2 cups peanut butter/almond butter
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon vanilla extract
1 cup chocolate chips
1 cup finely chopped walnuts(optional)
yields: 2 dozen cookies
1. Preheat the oven to 350°F, and line 2 baking sheets with parchment paper.
2. In a large bowl, whisk the eggs until beaten, stir in the peanut butter, brown sugar, baking soda, and vanilla. Once everything is well combined mix in the chocolate chips and walnuts. With a cookie dough scooper or spoon form 1 tbsp round balls and gently press them down on the parchment paper. 4. Bake cookies for 15 minutes until golden and crisp. For chewy brownies bake them for 13 minutes. Let cookies cool until room temperature so they do not crumble.