Flourless Peanut Butter and Chocolate Cookies

18 servings (makes 18 cookies)

Active time: 30 mins; Total time: 40 mins

In these better-for-you peanut butter cookies, the nut butter is the primary ingredient, and the sweetener is date sugar, which is simply dried, ground dates — so the cookies contain no flour or refined sugar at all. They turn out richly peanut-buttery, with a pleasant, crumbly texture, luscious with melted chocolate and subtly sweet, with a lovely hint of date flavor.

3⁄4 cup (192 grams) smooth, natural peanut butter (see note) 4 tablespoons (1⁄2 stick/62 grams) unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

3⁄4 cup (108 grams) date

sugar

1⁄4 teaspoon baking soda

1⁄3 cup (43 grams) chopped semisweet chocolate (60 to 70 percent cocoa solids)

Position a rack in the middle of the oven and preheat to 350 degrees. Line a large sheet pan with parchment paper.

In a large bowl, using a wooden spoon, mix together the peanut butter, butter, egg and vanilla until well combined. In a small bowl, whisk together the date sugar and baking soda until well combined. Add the date-sugar mixture to the peanut-butter mixture and stir to incorporate. The mixture will be a bit crumbly-looking, but should hold together when compacted. Stir in the chocolate until well combined.

Use a 1-tablespoon cookie scoop or measuring spoon to scoop the batter onto the prepared sheet pan, spacing the mounds about 1 inch apart. Using the tines of a fork, press each cookie down a bit and create a crosshatch pattern.

Bake for about 10 minutes, or until the cookies begin to brown around the edges. Transfer the pan to a wire rack and let cool completely, about 20 minutes; the cookies will firm up as they cool. Serve, or transfer to an airtight container until needed.

Note: Look for salted natural peanut butter; if you have unsalted only, add 1⁄4 teaspoon fine salt to the mixture.

Variations: In place of date sugar, you can use 2⁄3 cup (147 grams) packed dark brown sugar plus 1⁄2 cup (63 grams) allpurpose or white whole-wheat flour. Because these cookies will spread more than their flourless counterparts, space the dough mounds out about 2 inches apart across two large parchment-lined sheet pans.

Storage: Store at room temperature in an airtight container for up to 4 days.

Where to buy: Date sugar can be found at well-stocked supermarkets, natural food stores and online.

Nutrition | (1 cookie): 138 calories, 4g carbohydrates, 19mg cholesterol, 9g fat, 1g fiber, 3g protein, 3g saturated fat, 38mg sodium, 8g sugar

From cookbook author and registered dietitian nutritionist Ellie Krieger.