Flourless Peanut Butter Cookies – can I consider these healthy?
In my world, I would say yes. They are small and have no flour, so I see that as two positives for these treats. I dabbled in the gluten free world for a while a few years back – not due to an allergy, but because I think I read about it in Us Magazine and some celebrity mother had gotten back into her bikini body shape in no time by going gluten free. Of course it had nothing to do with the team personal chefs and trainers employed to execute the gluten free plan for the starlet. Anyway, I thought gluten (a grain found in wheat, rye and barley) was the enemy for a while and basically went wheat free and ate rice-based pastas, crackers, etc. for a month or so. I felt great, but my husband grumbled at the change in our dinners.
At this time my friend and neighbor- who usually gets me started in these endeavors – was on a mission to find recipes for gluten free desserts and started making delicious macaroons which we ate like they were going out of style. We also started whipping up meringues – tricky but tasty. I think when the the desserts entered the picture, the gluten-free gradually made its way out the door, and here I am today, preaching exercise and all foods in moderation, while regularly eating sweets in excess. Oh well.
These flourless peanut butter chocolate chip cookies would definitely have been a delicious addition to my gluten free diet of the past. These are so easy my girls can make them on their own (six ingredients, one bowl). Purely peanut-buttery, they are quick and hit the spot.
Flourless Peanut Butter Chocolate Chip Cookies
1 cup creamy peanut butter (not natural-style)
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup mini or regular chocolate chips
1 large egg
1 tsp vanilla
Preheat oven to 350 degrees. Combine all ingredients in a bowl. Stir with wooden spoon until combined.
Roll dough into approximately one-tablespoon-sized balls and place on ungreased cookies sheets, about one inch apart.
Use a fork to press down and make a cross hatch pattern on each.
Bake the cookies, rotating racks halfway through, for 10-12 minutes, until puffed and golden. Let cool for a few minutes on the sheets, then remove with a spatula.