Flourless Peanut Butter Chocolate Chip Cookies
How did it happen that Christmas is this Sunday? Where did December go? In fact, where did the whole year go? Needless to say, Christmas has snuck up on me this year. I’ve had visions of baking dozens of cookies, making truffles, Real eggnog…it hasn’t happened…and let’s just be honest, it’s probably not going to — sometimes busy girls make Christmas baking sacrifices. Like these cookies which have six ingredients and can be made in 10 minutes.
I say sacrifice but in actual fact, these cookies are no sacrifice at all. They are totally delightful, gluten-free and use items that you likely have in your pantry right now. Initially I started making these cookies for my dear dad who is gluten-intolerant but I’ve found that Collin Murray loves them so much that they have become a staple in our house.
The original recipe for these cookies called for chunky peanut butter and though I don’t use it here, you certainly could, it adds a lovely crunch to the cookie. Similarly, I use milk chocolate chips because Collin Murray has an aversion to any chocolate but milk (it’s his fatal flaw) but you could use any type of chocolate you like — personally, I think dark would be delightful.
Make them for your celiac friend, the neighbour who shovels your walk or for Santa…
Flourless Peanut Butter Chocolate Chip Cookies (adapted from epicurious.com)
Makes about 30 cookies
1 cup peanut butter (chunky or regular)
1 cup brown sugar, packed
1 teaspoon baking powder
1 teaspoon vanilla extract or paste
1 cup chocolate chips
Preheat the oven to 350˚F. Line two baking sheets with parchment and set aside.
In a medium size bowl, combine all the ingredients and mix until combined. Scoop the cookie dough using a small ice cream scoop. Place dough balls onto the parchment-lined trays about two-inches apart from one another. Bake for 12-13 minutes. Cool for 10 minutes on the baking sheet, then cool thoroughly on cooling racks. Store covered. Enjoy.