FLOURLESS PEANUT BUTTER AND CHOCOLATE COOKIES

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.

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

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. 3/4 cup (192 grams) smooth, natural peanut butter (see headnote)

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% cocoa solids)

Position a rack in the middle of the oven and heat 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. Makes 18 servings (makes 18 cookies).

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.

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.