Peanut Butter Chocolate Chip Cookies Recipe

Kayleigh here. Living in a two person household, I have found the value of single serving desserts to be ten times more than when I lived in a party apartment in college, or a house with a family of four. When a cake takes us 2-3 weeks to get through, it tends to be a bit dry by the last couple of slices. Piles of cookies and platters of brownies end up getting taken into work and given away, just so we don’t have to stick with the same sweets for what seems like forever. Sure, it’s a great way to introduce friends and coworkers to how good gluten free baking can be, but I have come to really enjoy adding to my stash of quick, simple, and small desserts that can be whipped up on the spur of the moment.

Of course, we have already posted a couple of our go-to recipes (Microwave Brownies and Christmas Cookies), and several of the other ones I rotate in and out have come from the minds of very creative individuals, such as flourless chocolate cakes, strawberries and cream on sweet biscuits, and decadent pots de crème when I have a few hours notice. But what we have for you today goes perfectly with a glass of milk, a comfy chair, and your favorite TV program- Peanut Butter Chocolate Chip Cookies.

These were always a favorite of mine growing up- my mother would whip up a few dozen and pack them into our suitcases on vacations, so they became a real special treat in my memories. But what sets this gluten free recipe apart is twofold- this only makes a couple cookies (or one giant one), and it has NO EGGS. So if you didn’t want to heat up the house by turning on the oven, you could just leave it in the bowl and dig in with a spoon!

Peanut Butter Chocolate Chip Cookies

(pics to come!)

Ingredients:

1 TB Peanut Butter (or your favorite nut butter)

1 TB Applesauce

1-2 TB Brown Sugar (depending on how sweet you like your cookies)

1/8 Cup Millet Flour

1/8 Cup Brown Rice Flour

Pinch of Baking Powder

Small Handful of Chocolate Chips

Directions:

1)      Preheat oven to 450 degrees F. In a bowl, combine all ingredients but the chocolate chips. The consistency should be like a thick cake batter- soft, but will still hold a shape on the flat cookie tray. If not, add more applesauce to thin, or brown rice flour to thicken.

2)      Spoon the dough onto a baking sheet (either two regular cookies or one giant one). Keep in mind that these will not really change shape while baking, so wet a spoon and form them into the right shape. If the appearance is really important, smooth out the top of the cookie with the spoo1n, too.

3)      Bake for 8 minutes for the giant cookie, 6 minutes for the smaller cookies. Let cool for a few minutes, then enjoy!

Jason here. I’ve always enjoyed meals with little preparation, so these quick treats fit me perfectly. When you suddenly find yourself wanting a peanut butter chocolate chip cookie, you don’t want to wait 2 hours for them cook. This recipe allows me to enjoy the cookie, while I still have that craving.

The cookies themselves are great. When they first come out of the oven, they still have a softer gooier texture to them. Throw it in the fridge or wait to the next day, and you have a really crunchy cookie.

Because they are so quick, they are easy to customize the taste of. Want a more chocolate cookie, just add more chocolate chips. Want a more peanut butter taste, just add more peanut butter. This is great for us because Kayleigh and I tend to be on opposite ends of the spectrum.

Who doesn’t love the smell of fresh baked cookies. With this recipe you enjoy that smell, plus fresh out of the oven cookies whenever you want.