This recipe was in the October 2011 issue of the Rachael Ray Magazine. When I saw that these were flour-less and had only 5 ingredients I totally did not believe that these were going to turn out. But Rachael Ray never does you wrong. They were just like regular peanut butter cookies and I totally wanted to eat ALL of them!
The dough is kind of like wet sand, so you do kind of have to pack them together, but they are not too bad like other gluten-free mixes. They do bake up a little puffier than typical cookies, but they still have a good combination of fluffy and chewyness. Oh and the chocolate chips make them AWESOME!
Flour-less Peanut Butter Chocolate Chip Cookies
October 2011 issues of the Rachael Ray Magazine Makes 2 dozen
-- 1 cup peanut butter (I used reduced-fat)
-- 1 cup of brown sugar
-- 1 egg
-- 1 tsp vanilla
-- 1/2 cup chocolate chips
Pre-heat the oven to 350°F.
Combine all ingredients in a bowl. Stir with a wooden spoon until combined.
Roll the dough into approximately 1-tablespoon-size balls and place on ungreased cookie sheets, about 1 inch apart.
Use a fork to press down on the balls and make a cross hatch pattern on each (I forgot to do this, but they still turned out great).
Bake the cookies, rotating the racks halfway through, for 10-12 minutes, until puffed and golden. Let cool for a few minutes on the sheets, then remove with a spatula.