These homemade flourless white chocolate chip peanut butter cookies are made with simple ingredients, lots of peanut butter, and are dairy-free. This quick and easy recipe is a tasty gluten free dessert that you can make from scratch without a mixer!
Diet: Gluten Free
Servings: 15- 16 Cookies
Author: Crystal | Beat Bake Eat
1/2cupbrown sugar, packed
1 1/2cupscreamy or smooth peanut butter
3/4cupwhite chocolate chips, plus more for the tops
In a large bowl combine brown sugar, granulated sugar, and salt.
Add the peanut butter and mix well.
Beat in eggs and vanilla extract. Mix until fully incorporated.
Gently fold in the white chocolate chips.
Cover tightly with plastic wrap or foil and refrigerate for at least 2 hours.
Preheat oven to 350°F.
Line baking sheet with parchment paper or a nonstick baking mat.
Drop 2 heaping tablespoon balls of dough onto the baking sheet (10 - 12 per sheet).
Roll, flatten, and shape into cookies. Space them evenly apart.
Dot the tops with more white chocolate chips.
Bake for 11 -12 minutes until the edges are set and centers soft and under baked.
Allow cookies to cool and firm up on the baking sheet for 20 minutes before removing. *Wire rack not necessary.
How long will the dough keep in the fridge? 4 – 5 days.
Do not bake the room temperature dough. Since there is no flour, this dough becomes really mushy and oily when heated.
Do not bake the cookies on a bare baking sheet. They may stick and the bottoms may burn.
Do not flatten the dough balls too thin. Super thin cookies will be crispy and crunchy.
Do these cookies spread? Yes, they do, but only a little. They don’t double in size.
Do not remove the cookies from the baking sheet while they are still hot. They will be too soft and will inevitably fall apart.
Use a spatula or a similar kitchen utensil to move the cookies off the baking sheet, if needed.