|Ah, l'sigh. Fluffier, but still not in full glory.|
This is a dairy free, flour-less, and gluten-free peanut butter cookie. Some of them will be utterly gigantic...just the way I like 'em. Next time I add a bit of Nutella to the batch just for the bit of chocolate and hazelnut.
1) Large bowl
2)A big mixing spoon
3)A baking pan
4) a sheet of baker's parchment paper
Mix 1 cup of softened brown sugar and 1/2 cup of regular sugar
2 cups of peanut butter
2 teaspoons of baking soda
1 teaspoon of vanilla
1 teaspoon of Nutella- both to add in a chocolate-hazelnut flavor and to work as a binder.
Mix well... into a sweet, sticky dough (and it's not really appropriate, but the dough is really yummy!)
Scoop table spoon sized balls of cookie batter onto pan lined with parchment
Bake 10-15 minutes or until golden brown. I like a softer, fluffier cookie.
Now the tough part: Let cool for five minutes.
It's good to be bad sometimes!
|The first batch came out BIG, but a little more crisp& not so pretty. But tasty!|