Not having my own kitchen makes me somewhat cranky, especially on my day off and especially when I am in the mood for a home-made baked good.
A home-made healthy baked good. Or somewhat healthy. Really, something less carby than the junk I’ve recently been devouring (Chips-A-Hoy, Fig Newtons, Sour Jelly Beans). If it’s in the vicinity, I’ll eat it. My willpower around food is weak, especially if it’s junk food.
I stumbled upon a blogger who wrote a peanut butter cookbook (I want!) and I was hooked. While I’ve dabbled in making gluten-free cookies before, I was curious to try a peanut butter variety. The result is in Felix’s face:
I’m sure Felix will be thrilled when he sees his mug on the blog.
Gluten Free Peanut Butter Chocolate Chunk Cookies (adapted from: Averie Cooks)
- 1 cup Peanut Butter
- 1 cup brown sugar (I used dark)
- 1 egg
- 1 tbsp. vanilla
Combine ingredients. I did this with a wooden spoon and surprisingly, my arm didn’t fall off.
- 1 tsp baking soda
- 2 Hershey’s bars, chopped into small pieces
Mix baking soda and chocolate into batter. Cover with foil or store in an air-tight container. Refrigerate for at least 2 hours.
When ready to bake, preheat oven to 350 degrees. Roll dough into balls and press lightly with a fork to flatten. Bake for 8-10 minutes* (I used a convention oven since that was what was available to me. I was uncertain of the baking time, but it seemed that 10 minutes worked. Obviously, it depends on your oven, so just watch the cookies and take out while they’re still a bit gooey).
Overall, I was pleased with my gluten-free conquest. Next time, I think I would try using chocolate chips, as the Hershey chunks didn’t melt too well.
Tip: Try sprinkling with sea salt for some extra zing!