Today's snack recipe is not a healthy one. Well, not really. But it is full of protein from substituting flour for peanut/soy butter...and that's got to count for something, right?
Plus you can play around with the size of each cookies and make them into bite-sized little ones, which will make it much easier to rationalize eating an entire baking sheet of them.
I love cookies. I love chocolate chip cookies. I love peanut butter, even though I can't have it without suffering the consequences. But thankfully I also love the oh-so-similar taste of soy butter. So put 'em all together and you've got one delicious cookie.
Flourless Peanut Butter-Chocolate Chip Cookies
- Preheat oven to 350 degrees.
- In a large bowl, stir together 1 cup peanut butter (or soy butter if you are my persuasion), 3/4 cup sugar, 1 large egg, 1/2 tsp baking soda, and 1/4 tsp salt. Stir in 3/4 cup semisweet chocolate chips
- ***Optional: add in 1/2 cup roasted salted peanuts.
- With moistened hands to keep the dough from sticking to you, roll dough into balls using about 1 tbsp of dough at a time. Place each ball of dough 2 inches apart on baking sheets.
- Bake until cookies are golden and puffed, about 12-14 minutes and roatate baking sheets from top to bottom of oven halfway through to ensure even baking. Cool on wire racks then enjoy!
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