Sometimes, just sometimes; in our house, we have dessert first…because…
Believe it or not – these cookies are not that sinful! Really!
I mean they have NO flour!
What they do have is lots of peanutbuttery-chocolatey gooeyness!
As I am always trying to justify my peanut butter consumption, I was thrilled to stumble on an article in Prevention magazine which quotes a study by the “Journal of the American Medical Association” that states that:
“…consuming 1 ounce of nuts or peanut butter (about 2 tablespoons) at least 5 days a week can lower the risk of developing diabetes by almost 30%.”
Now I can add this to the list of benefits of peanut butter!
This is an easy, quick cookie that has been adapted from Peanutbutterrunner’s “Flourless Peanut Butter Chocolate Chip Cookies”.
Ingredients I used to make a dozen cookies: 1/2 of a 16 oz jar of creamy peanut butter 4 heaping tablespoons of brown sugar 1 teaspoon of vanilla 1 egg 1/2 a handful of peanut butter and chocolate chips a whole handful of chocolate chips
Directions: I started off by preheating the oven to 365 degrees. Then, using a spoon, I mixed the peanut butter, egg, sugar and vanilla – the mix starts off a little wet, but as the ingredients incorporate, it thickens up. Then mixed in the chocolate chips and peanut butter & chocolate chips (these quantities can be changed – or white chocolate chips could also be substituted). I then rolled up spoonfuls of it, flattened them slightly and baked for 12 minutes. These cookies are best when allowed to cool – they do not have a lot of sugar in them; but when cooled, they seem slightly sweeter than when eaten warm. Of course some of us just cannot wait…