{the weekly cookie} peanut butter and chocolate

This was a gamble. After the no-eggs recipe a few weeks back that didn’t turn out all that well, I reluctantly said yes to a no-flour recipe. Julie from Table for Two promised it would work. And it did, I brought some cookies to London as proof.


Here is the list with what you will need (for 4 dozens or so):

  • 80g butter
  • 210g sugar
  • 150g brown sugar
  • 250g peanut butter
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 2 eggs
  • 120g ground hazelnuts
  • 180g old-fashioned oats
  • 100g fine milk or dark chocolate

This is how the preparation goes:

  • Cream together butter and white and brown sugar, for a couple of minutes
  • Add vanilla extract and eggs and beat some more
  • Add the peanut butter and incorporate well
  • Add the baking powder and ground hazelnuts and use a spoon or a spatula to make a homogenous composition
  • Incorporate the oats and the diced chocolate. Using your spoon will work just fine, this is not your usual batter
  • Refrigerate for 30-40 minutes. Meanwhile, pre-heat the oven to medium heat
  • Use a paper line baking tray and spoon the batter onto the tray. I don’t have a cookie scoop, so I used a regular soup spoon, then just pressed slightly the cookie into shape
  • Bake for 6-7 minutes. The cookies turn out brownish around the edges, with a lighter brown on top
  • It’s very important to leave the cookies cool in the pan for 5-7 minutes, before attempting to move them, being flour-less makes them very fragile

We tried them fresh, the second day, the fourth day. We tried them with milk, with tea and by themselves. They’re really nice, with a crunchy texture and a nutty flavor to them.

Enjoy and have a beautiful Sunday. If there’s sun there where you are, do send some to London, please.

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