I end up with two dozen. And I have to get my hands dirty.
This is one of the inconveniences of cutting wheat. I no longer can buy cookies off the shelves, and I refuse to buy any of the pre-packaged gluten free cookies as they contain a whole lot of processed stuff that I don’t need or want.
So what’s a girl gotta do when a craving hits? I roll up my sleeves and make me some homemade wheat-free cookies. Even if it means baking in the middle of the night.
This is also when I plant grateful sloppy kisses on my iPad and thank my lucky stars that I live in a world where Google and wheat-free blogs exist. Because I get fuss-free, ridiculously easy cookie recipes like this. All you need is peanut butter, sugar and an egg. Chop up a bar of dark chocolate, throw it in and you get one of the yummiest peanut butter chocolate chip cookies ever.
If you don’t believe me, step away from your computer now and go make some. You’ll want to plant kisses on me too. It’s that good.
- 1 cup creamy peanut butter
- 3/4 cup sugar
- 1 large egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate morsels
- Parchment paper
- Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in chocolate morsels.
- Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.
- Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.