Friday, June 22, 2012

Diary & Gluten Free Peanut Butter Chocolate Chip Cookies

These cookies shouldn't work. No flour? No butter? There is only peanut butter, sugar and an egg? Seriously? They just shouldn't work. But oh boy, do they ever! They have become my new favorite cookie for several reasons, the most important of which is how completely and utterly delicious they are. The second is they are so incredibly easy. About 3x easier than cookies with flour and butter, actually.

I got this recipe from Leanne Bakes. There isn't a terribly huge amount I can say about these cookies, except for they are incredibly simple and way too delicious.

Something I will mention is I used Enjoy Life dairy free mini chocolate chips, and 1 1/2 cups was way too much for a single batch, so I had to double the "dough" to even out the ratio of chips to dough. But that just meant more cookies, so I wasn't complaining. But if you want just a single batch of cookies, and if you are using the same type of chocolate chip, only use about 3/4 of a cup.


Dairy and Gluten Free Peanut Butter Chocolate Chip Cookies

1 cup peanut butter
1 egg
1 tsp baking soda
1/2 cup brown sugar
1/2 cup white sugar
1/2 tsp vanilla extract
1 1/2 cups dairy free chocolate chips

Preheat the oven to 350 degrees and line cookie sheet with parchment paper, or a baking mats.

Mix all ingredients until well combined.

Shape into 1 inch balls and place on cookie sheets. Flatten with a fork.

Bake for 10-13 minutes and cool on a wire rack.

Consume with reckless abandon. Waiting until they are cool is purely optional, and not recommended.

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