Flourless, Butter-less Peanut Butter Swirl Cookies – 2 Recipes!

Flourless, Butter-less Peanut Butter Swirl Cookies.  A cookie that is a quick snack for that middle of the day hunger pang, while sipping that cup of coffee or tea to hold you over until dinner, is a peanut butter cookie. With a unique twist and two recipes, one is made with Nutella and white chocolate chips to add a little more deliciousness to it.

If it weren’t for the fact that I ran out of butter and flour, both at the same time (how many times has that happened to you? ) I probably would have made a different cookie, but I didn’t.  This worked out just fine, as previously made by my sister Liz.

She made a gluten-free crunchy peanut butter cookie that is made without flour and butter.
Amazing right?  You can also find her easy recipe, click here.

So I decided to make two kinds of peanut butter cookies with white chocolate chips.

I actually made a separate batch of peanut butter cookies using only white chocolate chips. With these cookies, the taste of peanut butter was very dominant. Then I made a batch with the Nutella swirl, and the taste of the peanut butter was more subtle, not as strong.

I personally loved the Nutella swirl version, definitely makes the cookie more appealing to the eye, and I prefer the subtle taste of the peanut butter and the chocolate as well.  But you can decide for yourselves which cookie you prefer.  As promised, here are both recipes for you to enjoy!
Flourless, Butter-less Peanut Butter and Nutella Swirl Cookies

• 1 cup creamy peanut butter
• 1/2 cup sugar
• 1 large egg
• 1/2 tsp. baking soda
• 1/2 cup white morsels chocolate chips
• 2 to 3 Tbsp. Nutella

Preheat oven to 350 degrees.
In a medium bowl, mix the first four ingredients together until well combined.  Stir in the white chocolate chips. Then add 2 tablespoons of Nutella, and use a knife to swirl the Nutella into the mix without mixing it in completely, just enough to give the swirl appearance.  If you feel you need to add the extra tablespoon of Nutella, then by all means do so.

Drop cookie dough with a teaspoon.  Use the back of the spoon to flatten each cookie.
Bake for 10 to 12 minutes. Allow cookies to completely cool before removing them.
Store in an air-tight container.

Yields: 3 dozen

Flourless, Butter-less Peanut Butter, White Chocolate Chip Cookies

• 1 cup creamy peanut butter
• 1/2 cup sugar
• 1 large egg
• 1/2 tsp. baking soda
• 1/2 cup white chocolate chips (I used Ghirardelli in both recipes)

Preheat oven to 350 degrees.
In a medium bowl, mix the first 4 ingredients together. Stir in the chocolate chips.
Drop by teaspoon on a baking sheet lined with parchment paper.
Use the back of the spoon to flatten each cookie.
Bake for 10 to 12 minutes.  Do not over bake.
Allow cookies to completely cool down before removing them.
Store cookies in an air-tight container.

Yields: 3 dozen