Yeah, big deal Katie. You bought a house. You planted a veggie garden. You inherited the world’s most beautiful (and time-consuming) flower gardens/landscaping. And you are making things to decorate your new house.
Remember when you used to make cookies?
Oh, don’t you worry. I remember.
Not only do I remember, but I’ve been making cookies on the sly. You know? Making them at my house. Not posting about them here.
If that sounds mean, it isn’t. There is a method to my madness (shout out to my mom’s favorite axiom right there!) All the cookies I’ve been making, eating, and not telling you about were either 1) fails or b) recipes that are already on the blog.
See I like to follow my recipe failures with some tried and true recipes so as to not get all down in the recipe-developing dumps. (It’s a place, kids. A sad place that you don’t want to see.)
Not that I want to admit it, but I had kind of lost my baking mojo for a while there. I moved to sea level about a year ago and that, combined with no gluten and no dairy, really messes with the recipe making.
Everything I thought I knew? Not right anymore.
Luckily, my (not so much) inner scientist was up for the kitchen experiments. It’s just that my bakers’ ego wasn’t ready to be crushed.
After several failures, some delicious, some not so much (read: some were inedible), I’ve perfected my favorite cookie flavor of all time.
I de-glutened it. I de-dairied it. I ate it. I ate all of them.
Peanut Butter Chocolate Chip Cookies
- 100 grams peanut flour
- 2/3 tsp baking soda
- 1/4 tsp salt
- 1/4 cup margarine
- 1 tsp vanilla
- 1 large egg
- 1 cup sugar (I used my usual mix of Stevia Baking Blend and erythritol)
- 1/3- 1/3 cup chocolate chips
Preheat oven to 350.
Stir together the flour, baking soda and salt. Set aside.
Combine margarine, egg, sugars and vanilla with mixer. You want to get these combined really well, so that you don’t have to do much mixing with the flours. Add in the dry ingredients and stir until just fully incorporated. Fold in chocolate chips.
Bake for 10 minutes. They will look slightly undone when you remove them, but let them cool on the rack for a bit and they’ll firm up, but retain that delicious chew.
I made these as cookies and also as cookie bars. My personal preference is normally cookies, but I think I liked the bars better. (I know there isn’t a picture. I think you can use your imagination though. They looked like these….only square.)
I fell out of love with peanut flour a long time ago, but I was given some recently and decided to try it again. On its own, it….well, it isn’t peanut butter. But in cookies and other baking it works really great to make gluten free things.
The best part is that it doesn’t dry out the baked goods like most gluten free flour does.
You like chewy? These badboys got it.
Do you make the same things over and over? What are your favorite tried and true recipes? Feel free to add a link in the comments and it doesn’t have to be cookies.