High-Protein Peanut Butter Cup Cookies Recipe Is Pure Deliciousness (3 Ingredients, 25 Minutes) Cookies Desserts Snacks High Protein Recipes Gluten-free Budget Recipes Low Sugar Recipes Low Sodium Recipes

Any combination of peanut butter and chocolate is always a winner at our house. This flourless peanut butter cup cookies recipe is no exception. It's pure deliciousness! The grain- and gluten-free cookies come together fast with just three simple ingredients. The cookies need an hour in the freezer before baking, but the wait is so worth it for these peanut butter chocolate treats.

To make these delicious chocolate peanut butter cookies, you will need these three ingredients: peanut butter (check out the health benefits of peanut butter), pure maple syrup (learn about the health benefits of maple syrup) and chocolate chips (dark chocolate has the most health benefits). That's it! Mix all three ingredients in one mixing bowl then let the batter freeze for about one hour. Scoop the dough into balls and bake for about 15 minutes. A very simple and satisfying high-protein cookie. 

Pop these rich, low-sodium cookies into your mouth for a sweet snack, or serve them for dessert with tea, coffee or milk. This low-sugar treat is so good any time of day!

Cuisine: American
Prep Time: 10 minutes plus time to freeze
Cook Time: 15 minutes (ovens vary)
Total Time: 25 minutes plus time to freeze
Servings: 12

Ingredients

• 1 cup peanut butter
• 1/3 cup pure maple syrup
• 1 cup chocolate chips (semisweet or dark chocolate)

Here's how to make it: 

1. In a large mixing bowl, add all the ingredients and stir to combine. (You can use honey instead of maple syrup, if desired. I used unsweetened peanut butter. If your peanut butter has added sugar, you may want to reduce the sweetener to 1/4 cup.)
2. Cover the bowl and place it in the freezer for 1 hour or in the refrigerator for 2 hours.
3. When the time in freezer is 10 minutes from being finished, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Remove the batter from the freezer and use a spoon to form dough into 12 balls, placing them onto the baking sheet.
4. Bake in the preheated oven until cookies are browned on top, about 15 minutes. Remove from oven and allow to cool on the baking sheet. These cookies are crumbly, so let them cool for 15 minutes before transferring to a plate or cooling rack. These cookies will keep in an airtight container on the counter for up to four days, or in the fridge for up to two weeks. They also freeze well for up to four months.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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