Flourless Peanut Butter Chocolate Chip Cookies. Yes Flourless. Yes They're amazing.

Flourless Peanut Butter Chocolate Chip Cookies. Yes Flourless. Yes They're amazing.

About a year ago Jonathan and I joined a small group at church. It wasn’t an easy decision for a few reasons. I deal with GAD (generalized anxiety disorder), and at times I let that limit me. I’m also divorced and remarried which I thought would make me that weird kid at church that no one wants to sit by. Then there’s just the fact that Jonathan’s an introvert and I’m kind of an introvert. 


I’m so glad we decided to take the plunge and join a group. It has been a great experience, and we’ve gotten to know lots of great people. Doing life with them is great.   

A few weeks ago Jonathan was diagnosed with celiac disease. I haven’t been baking much since. I love baking. I just didn’t know where to start I guess. 

This past Sunday Carrie, a girl in the group, brought me two gluten free cookie recipes with the ingredients, and the Sunday before that Aimee gave me an almond flour cookbook! Their gifts were incredibly thoughtful, and I needed cookies bad! I needed a push to start baking again. Baking is good for my soul. It’s therapeutic for me. 

Last night I made Carrie's flourless peanut butter chocolate chip cookies. I was skeptical. I mean, there’s no flour in them! Jonathan and I both loved them! They’re not just good for people who have to eat gluten free, they’re just good cookies! Each time I eat one I kind of feel confused by the fact that they’re cookies like regular cookies! Next, I’ll be baking the almond flour chocolate chip cookies. I guess I better hurry up and eat the peanut butter cookies!

Aimee and Carrie both reminded me that it’s great to do life with others. So thank you both for loving our family! 


1 C creamy peanut butter

1 C firmly packed brown sugar

1 large egg

1 tsp baking soda 

3/4 cup semi-sweet chocolate chips 


preheat oven to 350 

combine all ingredients except for chips

stir in chips just until combined 

on an engrossed cookie sheet use a rounded TBS to drop dough about 2 inches apart do not flatten 

bake 9 minutes or until slightly golden 

let cool 5 minutes 

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