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| 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.
You'll need:
1) Large bowl
2)A big mixing spoon
3)A baking pan
4) a sheet of baker's parchment paper
Ingredients:
Mix 1 cup of softened brown sugar and 1/2 cup of regular sugar
2 cups of peanut butter
2 eggs
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
Slip into oven preheated to 355 ยบ oven
Bake 10-15 minutes or until golden brown. I like a softer, fluffier cookie.
Now the tough part: Let cool for five minutes.
Enjoy!
It's good to be bad sometimes!
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| The first batch came out BIG, but a little more crisp& not so pretty. But tasty! |
These sound yummy & so easy to make & no flour! I love the Nutella idea, too. Wow...
ReplyDeleteThey must spread like crazy on the cookie sheet.
How far apart should you place them on the sheet?
Oh how weird! Haha It signed me in with my Google page, not with my Google profile
ReplyDeleteit's ok... I do that too :)
ReplyDeleteI generally like to have them at least three fingers apart...I know that as they get bigger, they may clump together... :) But that's what careful scooping is for.
ReplyDeleteI seriously need an intervention! I have waaaay too many profiles on way too many sites. Haha
ReplyDeleteAh, shut up, Lori. ;)
ReplyDeleteThree fingers! Excellent. I'm making these!
ReplyDeleteI think I stick mostly with 3, but most are so rarely used! :)
ReplyDelete