So yesterday was Labor Day. It was also the first day EVER in New York where I was kinda bored. I did laundry, cleaned my room, went to a yoga class, ran a bunch of errands, took a nap, sang a little, and STILL had time left over. Weird.
ALSO, the weather was muggy, cloudy, and just not pleasant.
So naturally, I began to feel a bit homesick.
“Okay, okay, “I thought. Baking would definitely improve my mood. But what to make?
My mind was on peanut butter.
I then remembered these delicious peanut butter cookies that my sorority house mom, Kay, used to bake specially for the girls allergic to gluten (I wasn’t allergic but I would eat these anyway :))
I browsed around online for a similar recipe and mixed and matched ingredients until I came up with this winner!
Warning: These are Irresistibly Chewy, Chocolatey, and Amazing.
And can you say, easy?? This recipe has simple ingredients and is ready in no time!
Recipe: Sonia’s Flourless Peanut Butter Chocolate Chip Cookies
Summary: Moist, chewy, gluten-free, and are sure to brighten your day!
- 1 cup your favorite peanut butter (I used TJ’s Crunchy)
- ½ cup brown sugar
- ½ cup white sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 egg
- 3/4 cup semi-sweet chocolate chips (more or less)
- Pre-heat oven to 350 degrees F.
- In a large bowl cream the peanut butter and sugar, using a spoon.
- Add in baking powder, vanilla, and egg.
- Mix in chocolate chips. Batter will be very gooey! (If you want, you can stick the batter in the freezer/refrigerator to firm it up.)
- Take a spoonful of batter and roll it into a ball with your hands – your hands are going to get sticky! Roll the cookie dough into white sugar, coating the outside.
- Place sugar coated cookie rounds evenly on baking sheet.
- Press down in the center with a fork to flatten the cookies into thick disks.
- Bake for 10-12 minutes, until the edges are browned.
- Cool and enjoy!
You can use all brown sugar, or all white sugar in this recipe depending on what you prefer. White sugar will give the cookie a light sweetness, where as brown sugar will bring out some rich molasses flavor.
I would NOT recommend substituting the sugar for another sweetener (such as molasses or honey) as this will lead to a cookie of poor texture.
You can substitute the chocolate chips for dried cranberries, white chocolate chips, or more peanuts!
Preparation time: 30 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 12
I’ve gotta say, my mom is always right. As soon as I set foot in my kitchen, I began to feel much much better. And after eating one of these amazing cookies, I was feeling grrrrreat!
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