Peanut Butter Choco Chip Cookies

Peanut Butter Choco Chip Cookies

36

" I hope this will be of help to all those cookie lovers out there who can't consume flour."
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Ingredients

servings 402 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (180 degrees C).
  2. In a medium bowl, combine peanut butter, sugar and eggs. Mix well with wooden spoon till smooth and well-blended. Stir in chocolate chips and nuts.
  3. Drop by rounded tablespoonfuls on ungreased cookie sheets two inches apart. Bake 10 to 12 minutes or till lightly browned. Cool on cookie sheets for a few minutes than transfer to wire rack. Cool completely. Store in airtight containers up to a week

Reviews

36
  1. 50 Ratings

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Most helpful positive review

I stumbled across this recipe and thought I'd give them a try just cause they seemed so quick to make.. Not only were they SUPER quick AND easy, but really good too! I think I even prefer them t...

Most helpful critical review

Just ok. We were desperate for something sweet and I was out of flour, so this is what we came up with. Won't make again, I don't think.

I stumbled across this recipe and thought I'd give them a try just cause they seemed so quick to make.. Not only were they SUPER quick AND easy, but really good too! I think I even prefer them t...

Wonderful cookies! Chewy, crunchy and delicious! The first time I made these I ran out of crunchy peanut butter and used 1/2 crunchy almond butter. I also added a splash of vanilla. I am making ...

These are great wheat-free cookies! I used half white sugar and half brown sugar and left out the walnuts. I rolled them into balls and then flattened them out since they don't spread in the o...

I made this recipe for my mother who has to have a gluten free diet. Easy to make, with ingredients we usually have on hand, everyone else loves it too.

Delicious cookies. I used Splenda instead of sugar and they were good.

Just ok. We were desperate for something sweet and I was out of flour, so this is what we came up with. Won't make again, I don't think.

Great recipie. Did not alter anything. The cookies were a big hit at a recent Holiday party where I had gluten free guests.

I "LOVE" this cookie recipe. I make these for gifts to hand out, for family and friends to munch on. These cookies are easy, quick, and they taste great. Peace, Gina

These were surprisingly good... when they were warm. However, I must have done something very wrong, because once the cookies had cooled, they were rock hard! Perhaps it was because I reduced th...