Aunt Mary's Chocolate Chip Peanut Butter Cookies
One thing I pride myself in is having the ingredients on-hand to make cookies all the time. Now depending on when I need to do my shopping, they may have banana, applesauce, or a seed egg instead of a regular egg, but I can always make a batch of cookies. My youngest niece is only 3 years old, but one day she will hopefully appreciate Aunt Mary being her personal baker as much as her uncle does.
Until then though, everyone else can enjoy my easy to make chocolate chip peanut butter cookies! Best part is they are super flexible and gluten free! Can't have peanut butter? Use a nut or seed butter you can have. No egg? Use any substitute you have. Now go forth and bake!
Aunt Mary's Chocolate Chip Peanut Butter Cookies
1 egg
1 cup sugar
1 cup peanut butter
1 - 2 tbsp almond flour (optional)
1/2 - 1 cup chocolate chips
Preheat oven to 350°F. Mix together egg and sugar until sugar is mostly dissolved. Mix in peanut butter until well blended. If mix feels loose or is too sticky, add in almond flour until dough reaches tacky but not overly sticky texture. Gently stir in chocolate chips. Using two spoons or a cookie scoop, place dough on a non-stick or greased baking sheet. Bake until golden brown (10-20 minutes depending on cookie size and amount of chocolate chips). Let cool 2 minutes on baking sheet before removing to cooling rack to cool to edible temperature. Best served warm with milk of choice!
These cookies can yield 12-24 normal sized cookies depending on how much almond flour and chocolate chips are used. They also makes dense but gooey mini muffins when cooked for roughly 15 minutes.
Enjoy and until next time, my lovelies,
-M
 |
| Pin Now for Cookie Cravings Later! |
