Flourless Double Chocolate Peanut Butter Cookies

No flour? No problem...these cookies don't suffer one bit from not having what is first thought of as a baking essential ingredient. It is hard to imagine why they would work, but they just do, you'll have to take my word for it. The peanut butter and ground almonds IS definitely needed here as the key components of bulking it up, but not forgetting that of course they also bring with it so much nutty  goodness which makes these cookies so flavourful. 

Peanut butter and chocolate just go hand in hand as the perfect alchemy to behold all that is wanted by a cookie, crispy edges but the oh so soft and gooey centre with the right amount of chewiness; so it was the obvious pairing for my next cookie recipe. 

Cookies aren't something I've dabbled much in to be honest when I look back at my recipe archives. It does seem like I'm much more of a cake person when you compare the sheer amount of cake recipes I've racked up on here compared to the small amount of biscuits and cookies I've blogged. But everyone on Instagram seems to be getting their cookie game on recently and it got me hooked to make some of my own. Yet, being in the midst of this global pandemic does bring with it a bakers problem of not being able to get our hands on the goods - flour! Although, it turns out you don't really need it after all to make some equally great cookies, and which of course then makes it accidentally gluten free. I've also included below the substitutes if you wanted to make it suitable for those with a dairy intolerance too, with a few simple swaps. 

Flourless Double Chocolate Peanut Butter Cookies 

(gluten free + DF - dairy free option)

Makes 12

Ingredients:

2 eggs  140g (¾ cup) caster sugar 250g (1 cup) smooth peanut butter 2 tbsp butter, melted and cooled (for DF - use melted coconut oil) 1 tsp vanilla extract or paste 3 tbsp ground almonds 2 tbsp cocoa powder 1tsp bicarbonate of soda pinch of sea salt 130g (¾ cup) chocolate, chopped into chunks (I used milk chocolate, for DF- use dairy free chocolate)

Method

Whisk the eggs and sugar together in a bowl until combined and smooth, then whisk in the peanut butter, melted butter and vanilla until smooth. 
Add the ground almonds, cocoa, bicarbonate of soda and salt. Mix with a wooden spoon until well combined. Cover the bowl and refrigerate for at least 25 mins until the mixture has firmed up making it easier to scoop. 
Whilst it is in firming up, preheat the oven to 180°C/ 350°F/ gas 4. Grease and line 2 large baking trays with grease-proof baking paper. 
Use an ice cream scoop or dessert spoon to scoop balls of dough onto the lined trays, spacing them 2 inches apart. Press the chopped chocolate chunks into the dough. 
Bake in the oven for 10-12 minutes, until the edges are firm and set, but the centre is still soft, these will harden up when cooling. Leave to cool for at least 15 minutes.