Sometimes you just need cookies. Fast. And sometimes, you need them to be wheat-free, and fast.
Like sometimes, when your fiancé is out of town and you want a cookie, but don’t want a huge batch because you will likely eat them all. in one night. when you’re missing him.
Re-Enter these delicious cookies that I made for Vancity Buzz – only this time, they’re peanut butter. They only make about 12-15 cookies, and you can definitely freeze them for eating later (on another night when you’re lonely).
The reason I love these cookies is because their so easy to whip up, and there are no flour substitutes. They freeze easily once made, however the dough would be tough to freeze on its own because it’s so sticky.
I threw in some raw, un-roasted/unsalted peanuts along with chocolate chips. I also tossed in some quick-oats in the second batch to see how they’d hold up, and I was pleasantly surprised at how deliciously chewy they were still. I’d definitely make an entire batch with the oats. I love a good oat cookie.
Regular cookies – chewy, soft almost meringue-like in texture.
with added quick oats – chewier and thicker
These cookies store really well, usually I’ll leave them on the counter the night I make them and they’re still perfectly chewy, soft and moist the next day.
- 1 Cup Natural Smooth Peanut Butter (oil stirred in/combined well)
- 1/3 Cup Liquid Honey, slightly warmed (about 20-30 seconds in the microwave)
- 1 Egg
- 1 tsp. Vanilla
- 1/2 tsp. Baking Soda
- 1/2 Cup Chopped Dark Chocolate
- 1/4 cup raw peanuts (optional) (unsalted, un-roasted)
- 1/2 cup quick oats (optional)
- Pre-Heat oven to 350 Degrees. Line baking sheet with parchment paper or baking mat (strongly suggested) - or grease well.
- In a stand mixer/medium bowl with handheld blender combine Peanut Butter and Honey with Egg. Beat until combined, scraping down bowl.
- Add in Baking Soda – continue to mix two to three minutes on medium-low. The dough will begin to thicken, it will be sticky.
- Mix in by hand with spatula the Chopped Dark Chocolate, and/or peanuts.
- Scoop and drop using small ice-cream scoop or teaspoon onto baking sheet about two inches apart – they will be more of a free-form cookie in a slight ball shape. You only want a small amount of batter as they will puff/spread nicely into perfectly round cookies.
- Bake for 10 to 12 minutes until browned, they will puff up. Cool on baking sheet.
- To make with quick oats, add in before stirring in the chocolate chips/peanuts.