One of my favorite teenagers, Elise, hasn’t been feeling her best lately. And, I’ve been terribly distracted with my own little sweet treat and haven’t checked in on her. Today, however, he was a cooperative napper, which gave me some time to mix up a little treat for darling Elise.
These cookies are simple – I mean look at the ingredients.
It may seem like the dough isn’t coming together once you’ve mixed everything together, but just use your hands or a cookie scoop and it will hold.
This recipe is tasty and perfect if you’re like me and you’ve got a handful of dear friends and family who need to steer clear of gluten. But even if flour is your friend, give these a try. They’re quick and easy!Flourless Peanut Butter Chocolate Cookies
adapted from Martha Stewart
1 cup creamy peanut butter
3/4 cup sugar
1 large egg (lightly beaten)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips, semi-sweet or milk, it’s up to you
Heat oven to 350, with racks in upper and lower thirds. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), vanilla, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in 3/4 cup semisweet chocolate chips.
With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Alternatively, use a cookie scoop to form round balls of dough. Place 2 inches apart on two baking sheets.
Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.