Peanut Butter Cookies For Breakfast

Ah, l'sigh. Fluffier, but still not in full glory.

I'm all for a healthy breakfast, but I had a "Screw it, I hurt, I've been worrying a lot, I need a cookie" moment. So, I'm making my darned cookies...for breakfast.

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 º 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!

The first batch came out BIG, but a little more crisp& not so pretty. But tasty!