High Altitude Flourless Peanut Butter Chocolate Chip Cookies (GF)
An easy high altitude recipe for soft and chewy, flourless peanut butter chocolate chip cookies, with no mixer needed and no chill time.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- ¼ cup light or dark brown sugar, lightly packed
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cinnamon, optional
- ⅔ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 F, and line a large baking sheet with parchment paper.
- In a mixing bowl, combine everything except the chocolate chips, stirring the mixture into a soft dough. Stir in the chocolate chips.
- Use a medium-sized cookie scoop (about 1 1/2 tablespoons) to portion out the dough into 18-20 balls. Roll the cookie dough balls smooth between your hands, and flatten slightly. Place the cookies 2 inches apart on the baking sheet.
- Bake the cookies for 8 minutes, or until slightly puffed and cracked, but not overly brown. Let cool on the baking sheet for several minutes, then carefully transfer to a wire rack to cool completely. If you like, decorate the cookies by pressing a few more chocolate chips on top of the cookies while they're hot. Finish with a sprinkling of flaky salt.
Notes
Store leftover cookies in an airtight container for two days, or freeze indefinitely.
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