DIREN KARTAL

Flourless PB & White Chocolate Chip Cookies

prep time

5 mins

Cook Time

14 mins

SERVES

12

Calories

224

PER SERVING

Fat

13g

PER SERVING

Protein

7g

PER SERVING

Carbs

18g

PER SERVING

Ingredients

  • 250g Peanut butter – smooth or crunchy, I prefer cheaper own-store-brands to bake with
  • 70g Light brown sugar
  • 70g White granulated sugar
  • 1 Egg
  • 75g White chocolate chips or chunks
  • 1 Tsp Vanilla paste or essence
  • 1/2 Tsp Salt (feel free to skip if your nut butter is already salty)

Instructions

STEP 1

Preheat a fan oven to 175C and line a baking tray with non-stick baking paper

STEP 2

In one bowl, mix the peanut butter and sugar together until it becomes a thick paste, then add the egg in with the vanilla and salt if using, mix until just combined. Fold in the white chocolate chips so they’re evenly distributed throughout the dough

STEP 3

Use an ice-cream scoop or heaped tablespoon to make golf-ball sized balls of dough and place them on the baking tray about an inch apart. Use a fork to ‘cross’ the top or use the heel of your hand to press the cookies flat. The cookies won’t spread in the oven so you need to shape them whilst they’re in a dough

STEP 4

Bake for about 14 minutes, they will look under-baked when you take them out the oven but once they’ve cooled they will firm up and keep a semi-soft centre, if you like them crunchier, bake them for 2 minutes longer

STEP 5

Wait until completely cooled before you pick them up – or they will crumble! Enjoy x

Notes

  • I like using a 50:50 ratio of brown and white sugar but this recipe will work with any sugar; golden caster, white granulated, light brown, dark brown, coconut… whatever you have

  • To store, keep at room temperature in an airtight container for up to 5 days

  • Gluten free, for dairy free use chopped nuts instead of chocolate chips