I love a good cookie.
With a cup of tea.
To share with friends or to welcome home my family.
Little compares to the feeling + flavor of a homemade cookie.
In the past few months, we have experimented with our older son, giving up wheat and limiting dairy. For him, it has been magic.
But it takes some letting go and creativity. Parting with ways that were comfortable but not serving his highest good. Creativity in turning some favorites into something that his body would call a favorite too.
Over the holidays, we collaborated and made this cookie. A few tweeks and now its a go to favorite.
They take 5 minutes, one bowl, and few ingredients. And while they may be missing butter and flour, you would never know. And not the kind of ‘never know’ that actually means ‘well, they are pretty bad.’ No, no. These are fabulous.
And did I mention easy?
Whether for a galentine, a valentine, or just a little something to cozily accompany your warm beverage on a rainy afternoon, this recipe is worth a try.
Flourless Peanut Butter Chocolate Chip Cookies
1 cup natural, chunky peanut butter (We love Santa Cruz Organic)
1/2 cup brown sugar
1/2 cup sugar
1/2 teaspoon baking soda
2 teaspoons vanilla
pinch sea salt
2 pinches cinnamon
Preheat oven to 350 degrees Fahrenheit.
Combine all of the ingredients in one bowl. Stir until everything is combined well. How easy is that??
With an small ice cream or cookie scoop, place each cookie dough mound on a prepared baking sheet. Sprinkle with raw sugar. Bake for about 13 - 16 minutes. (depending on the size of your scoop)