Well, if any time is right to turn to both the domestic Goddess’ cookbooks and flourless baking – it is this time. These flourless peanut butter chocolate chip cookies are from Nigella’s oft stated ‘healthy’ cookbook. Well, there are some dairy and gluten free options, but this isn’t a diet book. The only thing lacking in these cookies is the flour, they are are TAY-STEE.
Looking at the ingredients, the cookies are a lot of peanut butter, a little big of sugar and chocolate – set with a single egg. You don’t even need fancy peanut butter, the cheaper kind actually works better according to Nige.
The cookie dough only took about five minutes to come together and ten minutes in the oven to bake. The real endurance test is waiting for the cookies to cool. Ten minutes on the baking tray and a further ten minutes (or as long as you can manage) on a wire rack. The cooling step is sadly necessary, so don’t skip it. I thought I knew better than Nigella. ‘I like a gooey cookie’. Until the cookie has cooled, it has no structure, its basically still peanut butter.
Solid recipe or faddy flourless gimmick? The proof is in the cookie. They are obviously peanutty and chocolatey – like a Reese’s Cup in cookie form. The texture isn’t chewy and crisp like my go-to cookies (that would be Violet Bakery’s eggcellent egg yolk cookies), but they are worth making, even if you aren’t affected by the global flour shortage.
I have found someone who’s published the recipe online, but it is in American measurements.