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.
