Calibrate Recipe

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

Gluten-free, Vegetarian, Halal, Kosher

Active: 10 minutes
Total: 25 minutes (plus cooling time)
Makes 12 cookies (2 per serving)
Yellow-Green (but be mindful of added sugars)

Made with just six pantry staples, these cookies couldn’t be easier to make—no specialty flours or ingredients required. These soft, flourless cookies are gluten-free, with a slightly crisp edge and a warm, gooey middle. Chunks of dark chocolate (aim for 70% cacao or higher) plus a sprinkle of flaky salt on top make the flavors pop.

Be sure to use a sugar- and oil-free peanut butter: Look for one that lists just peanuts and salt on the ingredient label. Experiment by swapping in another nut butter like almond or cashew, or make it nut-free by using tahini or sunbutter. The egg adds in extra protein, healthy fat, and choline, but you can replace it with a flax egg (1 tablespoon ground flax seeds mixed with 1 tablespoon water) along with coconut sugar (in place of the honey) for a vegan version too. 

Each cookie has about 3g of added sugar—far less than a typical peanut butter chocolate chip cookie, which can have at minimum around 15g per cookie. Straight from the oven, the cookies may look underbaked, but they will firm up as they cool. Store them at room temperature up to 5 days, or pop them into an airtight container in the refrigerator for a chewier texture.

Ingredients:

  • ¾ cups sugar-free creamy peanut butter
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon baking soda
  • 1 large egg, at room temperature
  • 2 ounces dark chocolate (at least 70%), coarsely chopped
  • Flaky sea salt, for serving

Directions:

  1. Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper or a silicon baking mat.
  2. Using a rubber spatula, combine the peanut butter, honey, vanilla, baking soda, and egg in a medium bowl until thick and smooth. Gently fold in the chopped chocolate.
  3. Using your hands or a 1-ounce cookie scoop, roll or scoop the dough into twelve 2-inch balls and place on the prepared sheet about 2 inches apart. Lightly flatten the tops of each cookie with your hands and sprinkle with flaky salt if desired. 
  4. Bake until the cookies begin to turn golden brown at the edges and the centers still look gooey, 8 to 10 minutes. Let cool on the baking sheet until slightly firm, about 5 minutes, then transfer to a wire rack to cool completely.