Gluten-free and loaded with peanut buttery goodness, these cookies come together in less than 15 minutes, including baking time!
By Sonia Verma
National Editor
Preparation Time: 3
Cooking Time: 9
Yield: 24 cookies
Description:
These cookies are the perfect spur-of-the-moment sweet treat. They use pantry ingredients, bake in less than 10 minutes and bring together the ultimate dream team of peanut butter and chocolate. The only thing missing is gluten, which makes these the perfect pick-me-up for the celiac with a sweet tooth. (They're named for a friend with celiac disease.)
Because they are held together with sugar (shush, that's why they're called cookies, not kale) rather than flour, I like to add in a wallop of cocoa powder to cut the sweetness. The Epicurious recipe I base it on is, in turn, just a swanky take on everyone's favourite basic three-ingredient PB cookie.
Ingredients:
1 cup peanut butter
1 cup packed brown sugar
1 TBsp. cocoa
1 large egg
1 tsp. baking soda
1/2 tsp. vanilla extract
1 cup chocolate chips [regular size or miniature]
1 cup packed brown sugar
1 TBsp. cocoa
1 large egg
1 tsp. baking soda
1/2 tsp. vanilla extract
1 cup chocolate chips [regular size or miniature]
- Preheat oven to 350°F.
- Mix everything but the chocolate chips together in a medium bowl, then mix in chocolate chips.
- Use two teaspoons or moistened hands to drop balls of dough on two ungreased baking sheets, 2 inches apart.
- Bake about 9 minutes, no longer than 11.
- Cool on sheets 5 minutes, then transfer to rack to cool completely.
