It started when I learned a neighbor had surgery and I felt the need to rush a baked item to her door to speed the healing. She needs gluten-free items, so I whipped up my 3 ingredient cookies and raced a plate to her door.
Then I thought – wouldn’t they have been better with chocolate chips? Well, duh, isn’t everything?
So I made another quick batch to test that theory. (Luckily, this only makes about 12 cookies per batch and I have friends who help me devour them.)
Ahh, my she-angel said, but couldn’t we improve on the sugar? Well OK. A batch of coconut palm sugar proved equally delicious.
Finally, instead of adding the chips to the batter, I tried dipping half the cookies in melted dark chocolate. You know I do this only for you right? So that you can go right to my final recipe and bake with confidence.
Original Peanut Butter GF Cookies (but wait for my final recipe below.)
1 cup peanut butter (I like extra crunchy)
1 cup brown sugar
Mix until blended. Plop onto cookie sheets and bake in a 350 degree oven about 12 minutes. Makes 12.
Clare’s Quick Super-Duper Peanut Butter (or almond butter) Cookies
1 cup nut butter of choice (Still prefer extra crunchy.)
1 cup coconut palm sugar
1/2 cup quick oats
1/2 tsp vanilla (or almond if you are using almond butter)
1/2 cup Chocolate chips for dipping. (or you can press them into the batter.)
Mix everything (except the chips)in a small bowl until blended.
Bake in a 350 degree oven for about 12 minutes. Makes about 12 heavenly cookies.
When they are out of the oven, microwave the chocolate and then dip the cookies in the chocolate.
If you are in a big hurry to eat one, put them in the fridge to set up.
(But it will leave tiny bubbles on the chocolate. Don’t ask me how I know this.)
If you have extra melted chocolate in your bowl, toss in some nuts and drop by spoonfuls for nut clusters.