Tasty Tuesday: Peanut Butter Chocolate Chip Cookies

Peanut Butter - Chocolate Chip Cookies

Last week a friend emailed a recipe for Peanut Butter cookies that are both gluten and dairy free. I was hesitant to try making them but both of my children have been campaigning to go to the bakery. It was my hope that these cookies would satisfy the desire. And they did! They are soft and delicious - honestly the best peanut butter - chocolate chip cookies I've ever had. Janie helped me make them while Ian had a Daddy date. She happily sprinkled the chips on top.

The original recipe came from another blog, Food 52. I modified the recipe a bit both in ingredients and in mixing. My changes are noted below. I haven't tried it yet, but I also think almonds would be tasty. To read the original recipe go to http://www.food52.com/recipes/12550_flourless_peanut_butter_cookies

Makes 2 dozen cookies

• 1 cup all-natural smooth peanut butter
• 1 cup Sucanut (sugar can also be used)
• 1/3 cup roughly chopped peanuts (I shelled and chopped whole roasted and salted nuts)
• 2 eggs
• 1 teaspoon baking soda
• about 1/3 cup chocolate chips (dairy-free)
  

1. Preheat oven to 350 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.
   
2. In a mixer combine all ingredients mix for about 4 minutes.
   
3. Roll into walnut sized balls (1 tablespoon of dough) and flatten with your palm.
   
4. Optional: Sprinkle a few chocolate chips to the top of the cookies.
   
5. Bake for 10 - 12 minutes, until lightly browned.
   
6. Cool on a baking sheet for 5 minutes, then transfer to a wire rack to cool completely.