I just got back from a trip to California for my friends’ wedding. The beautiful ceremony and reception took place in the Sequoia National Forest outside of San Francisco. After San Francisco I flew to Los Angeles, where we used to live, and got to see some old friends and spent some time at the beach. As lovely as my trip sounded, I was never this excited to cook in my own kitchen again! And what better way to welcome myself home than baking some chocolate chip cookies!
These cookies are flourless with a peanut butter base, perfect for people who can’t have gluten. This recipe is adapted from the blog Full Belly Sisters. Make sure you use dark chocolate, 70% or more. Most of the sweetness comes from the minced prunes, but if you want a sweeter cookie, just add more sugar or prunes.
Flourless Cookies with Peanut Butter and Dark Chocolate
Preheat oven to 350° F. In a medium-sized bowl, stir together peanut butter, light brown sugar, egg, vanilla, baking soda, salt and ground flax. Chop prunes and chocolate chips, then add to the bowl. Mix everything together until smooth. With your hands, form into balls and push down to flatten. Bake cookies for about 10-12 minutes on a silpat or parchment paper-lined cookie sheet. Cool on racks before serving.
Total Time: 30-40 minutes
Yield: makes about 2 dozen cookies
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