Grain Free Peanut Butter Chocolate Chip Cookies No Egg Either Recipes

3 INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• In a large mixing bowl, add the peanut butter and maple syrup and mix until combined. Fold through the chocolate chips. Cover the bowl and freeze for an hour or refrigerate for two hours.
• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
• Remove the mixing bowl from the freezer. Using your hands, form 12 balls of dough and place them onto the lined sheet. Bake the cookies for 10-12 minutes, or until they are firm around the edges.
• Remove the cookies from the oven and let them cool completely.

EGG-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees farenheit.
• mix together peanut butter, sugars, vanilla and margarine until well blended.
• add rest of ingredients, and mix well til totally combined.
• form dough into balls about 3/4 inch in size, and place on ungreased cookie sheet, mark top of balls with fork.
• heat in 375 degree oven for 8-10 minute.
• wait a minute, then transfer to wire rack, cool completely.
• Store in air tight container.

GRAIN FREE PEANUT BUTTER CHOCOLATE CHIP COOKIES (NO EGG EITHER)

Steps:

• Preheat your oven to 350°F / 175°C
• Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
• Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
• With wet hands, form into 1 1/2" balls.
• Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
• Bake for about 10 minutes. Yields about twenty four 1 1/2" cookie dough balls.