Recipes

Galentine’s Day Flourless Peanut Butter Cookies

Every year we embark on the emotional journey that is Valentine’s Day.

But, thanks to our world hero Leslie Knope, February 13th has gained just as much notoriety as Galentine’s Day. And what’s a better way to treat yo self, than guilt-free flourless peanut butter cookies.

I doctored up a few recipes I came across in my ‘flourless cookie’ Pinterest search, and trust me searching cookies on Pinterest is a black hole.

This should make 16-20 cookies, but as usual, I over-scooped and only managed 15. But hey, its the international day of single-ness, so eat an extra-large cookie or 4.

These come together really quickly, you just cream together the butter, sugar, eggs and vanilla; toss in the dry ingredients and some cheeky chocolate chips. At this point you could toss in a bunch of things to spice it up (cinnamon, pecans, walnuts, white chocolate).

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Bake them until they’re golden brown and crunchy around the outside and they’ll be nice and chewy on the inside. These do spread, so make sure to leave plenty of room for the Holy Spirit between when you bake them. But it is the day of love, so let your cookies touch if they wanna.

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Check out the full recipe below. And here’s to indulging and not feeling ill afterward. Happy Galentine’s Day!

What are your plans on this weekend of love? Let me know in the comments! 

Galentine's Day Flourless Peanut Butter Cookies
Print Recipe
Servings Prep Time
20 cookies 5 minutes
Cook Time
15 minutes
Servings Prep Time
20 cookies 5 minutes
Cook Time
15 minutes
Galentine's Day Flourless Peanut Butter Cookies
Print Recipe
Servings Prep Time
20 cookies 5 minutes
Cook Time
15 minutes
Servings Prep Time
20 cookies 5 minutes
Cook Time
15 minutes
Ingredients
  • 1 cup creamy peanut butter
  • 2/3 cup dark brown sugar packed
  • 1 tbl vanilla
  • 2 large eggs
  • 1 cup rolled oats
  • 1 tsp baking soda
  • 2/3 cup chocolate chips
Servings: cookies
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl beat peanut butter, brown sugar, eggs and vanilla with wooden spoon or mixer until smooth.
  3. Mix in oats and baking soda with a wooden spoon, then gently fold in chocolate chips.
  4. Roll cookies into 2 inch dough balls and place onto cookie sheet 2 inches apart. The dough will be sticky so alternatively, use an ice cream scoop.
  5. Bake cookies for 9-12 minutes and remove when edges barely begin to turn a golden brown. The cookies may look underdone, but they will continue to cook once you remove them from the oven.
  6. Cool on the cookie sheet then transfer to a rack to cool completely. Repeat with remaining cookie dough.

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