No Chill Soft Chocolate Chip Cookies. I can’t resist a little raw cookie dough action . Not only do these blow other cookies out of the water, but they are made entirely without flour! Who knows, maybe someday they’ll return the favor! If you want this recipe to be dairy-free, make sure to use dairy-free chocolate chips. Notify me via e-mail if anyone answers my comment. Tapioca flour can skyrocket your blood sugar (more than whole wheat does) and has zero nutrient value – just empty calories. No Flour Peanut Butter Chocolate Chip Cookies. Bake the cookies for about 11-12 minutes. Delicious but definitely not what is pictured. Leave on the baking sheet for 5-10 minutes before removing to cool completely. https://togetherasfamily.com/no-flour-peanut-butter-chocolate-chip-cookies/, 1/3 cup milk chocolate chips (semi-sweet, or dark). . Yep! To replace the flour we’re grinding up old fashioned oats in our food processor. Those would be best guesses though since you’ve had success before! You make a lot of claims about additives and food processing in flour. Your email address will not be published. I recommend sticking with old fashioned oats though if you can, because it creates a heartier cookie that doesn’t spread as much! I have never been good at baking cookies. Mix together until smooth, then add the dry ingredients (flour, baking soda, and salt): When the flour has *almost* disappeared, add some semisweet chocolate chips: Mix a little more, until the flour has been absorbed: Use a medium cookie scoop (#40/1.5 tbsp) (affiliate) to scoop mounds of cookie dough onto a Silpat lined baking sheet: I tested rolling them into smooth balls in the palms of my hands, and it is MUCH better scooped. Hints of salt balance the chocolate. Everyone loves ‘em, even those that believe they’re not gluten sensitive. So glad you and your family love this recipe. I’m not much of a baker, so thanks for doing all of the testing so that we can just enjoy. I whip the cookies up with a hand mixer, but you can totally do this by hand too. Then stir in ground old fashioned oats (we’ll get to that in a second), whole old fashioned oats, cinnamon, baking soda, salt, and semi-sweet chocolate chips. I will say, it’s pretty chilly where I live right now, so if it was warm out, I might chill the dough for a bit. *Make ground oats by placing about 2 cups old fashioned oats in your food processor. I don’t have time to allow the dough to chill for a couple of hours or even overnight. The larger ones tend to brown more on the edges, if that’s your thing: Peanut Butter Cookies, Monster Cookies, and Snickerdoodles are some of my other favorite cookies to bake, fresh out of the oven. MIGHT not hold up as well….as in they might spread a little bit. I’ve played around with “aging” chocolate chip cookie dough after reading articles about how much better it makes the cookies. You could try reducing the sugar if you’d like. The flour is put into a gas chamber and treated with chlorine dioxide which leaches all the vitamin E out of the flour and leaves a chemical called dichlorostearic acid that remains in the flour. , Aww yay!!! Sorry I’m late to the commenting, but I just saw this post. It made about 18 cookies. You want to put in just enough flour to achieve this. Before these cookies, it had been FOREVER since I’d had an oatmeal chocolate chip cookie. Sunflower seed butter can also be used but taste will be different. Sometimes a recipe will turn out perfectly the first time you make it, and others will totally test your patience. Stir in the date sugar, molasses, real vanilla extract, and a touch of baking soda. I’ll have to play around with them to see what it was!! Is there another butter you can use besides almonds? **I never have had a problem with my cookies spreading when I don't refrigerate them, but if you're concerned, feel free to refrigerate the cookies then bake, as refrigerating will help the cookies keep their shape! My son said not sweet enough but to me it’s perfect, Hands down THE.BEST recipe i have tried (and lemme tell ya, i have tried many). . If you liked them, that’s great – but they were not for me. Join King Arthur baking instructor, Libby Treadway and her son as they bake Flourless Peanut Butter Chocolate Chip Cookies together from start to finish. They are not too sweet so I bet they would be even better with dark chocolate instead of semi sweet chips. And please if you have any questions don’t hesitate to ask! Also I’ll mirror the statement they are not as pictured, in fact from the pictures the batter seems more liquidy. Holy cow! I buy Trader Joe’s organic No salt chucky almond butter and peanut butter. If the batter is somewhat loose, gently shape them into nice little circles…, Put the pan in the oven and check them at 10-12 minutes to see if they’re done. Question. Remove them from the oven, and cool right on the pan. Also – you may like this recipe for low-sugar cookies: https://foodbabe.com/2013/04/18/does-your-cookie-need-all-that-sugar/.