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Gimme Some of That Peanut Butter Chocolate Chip…

PBC: You don't say no to this...or kick it out of bed, even if you have a no crumbs allowed rule.

Nothing makes the holidays more warm and cozy that taking out a tray of steaming, goey cookies from the oven with ridiculously oversized gingham mitts (silicone is for boobies).  The only thing I was missing was a 50’s style floral ruffle apron from Anthropologie (cough-cough-hint-hint). 

My roomie, akin to the rest of the world, has an allergy to gluten and one afternoon she lamented, “If you could bake me flourless peanut butter cookies, I would love you for-everrrrr.” Or some variation on that comment.  Perhaps I embellished to give you a gist of the fervour behind her request.

This Old Thang: Bake some cookies, then go out in your turquoise halter Anthropologie apron. Just kidding. Please don't go out in your apron.

This recipe is taken from the Kraft website  jazzed up with my LC special touch.  Cooking is an art, baking is a science.  It takes mad skills to mess around with baking.  Even if you want to health-ify it, please refrain from using buckwheat flour. 


  • 1 cup chunky peanut butter
  • 1 cup smooth peanut butter
  • 3 eggs
  • 1/3 cup brown sugar
  • 1/3 cup white chocolate chips
  • 1 cup dark chocolate chips
  • 1/4 cup unsalted peanuts
  • 4 heaping tablespoons of flour (you can use rice flour for your gluten intolerant friends)
  • Yields 24 cookies

Directions (Prep time 10-15 minutes)

  1. Preheat oven to 350 degrees.
  2. In a bowl combine the peanut butter, eggs and sugar. 
  3. Fold in flour gradually.  Stir until mixture becomes a stiff cookie dough consistency.
  4. Drop in chocolate chips and peanuts.  The amount you add in is optional.  I choose more chocolate.
  5. Since the dough has minimal flour, you may want to put the bowl into the fridge for a half hour to stiffen. 
  6. Using a tablespoon drop cookie dough onto a non-stick pan.  You should be able to fit a dozen on a tray.  You can also roll the dough into 1″ balls but I enjoy the ‘made with love’ appearance of bumpy cookies. 
  7. Bake for 18 minutes for a softer cookie or until the edges brown.
  8. Remove cookies carefully using a flat wooden spatula and allow to cool before serving with cold milk. 

Why did you ask?  Of course they are fattening.  But sometimes you can’t take the fat out of delicious.



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