5 Ingredient Peanut Butter Chocolate Chip Cookies

That’s right, a five ingredient, gluten-free cookie that is PACKED with peanut butter flavor.  Big Guy was a little hesitant at first about these cookies because of the two words “gluten” and “free” but I promised him that these would not taste healthy.

They are indulgent and rich and you only need one to tame that sweet tooth that you get post-dinner.  They are super simple to make and they’re also freezer friendly.  So you better believe I have a stash that I’ve hidden for those nights when I want something sweet but I haven’t gotten around to making anything.

Here’s what you do:

Whisk together 2 cups of coconut sugar with 2 eggs.  Add in the vanilla and salt.

Add an entire 16 ounce jar of peanut butter and mix with a spatula.  Add in the chocolate chips and stir.  Now let the bowl of deliciousness literally “chill out” in the fridge or freezer for at least 15 minutes.

Using a cookie scoop, arrange on a baking sheet covered with parchment paper and bake for 11 to 13 minutes.  Allow to cool slightly before removing from the pan.  Then allow to cook completely before storing.

5ingredcookies

Note:  These do not spread out like regular cookies.  They are more round and almost like cookie bites.

Now where did I stash those cookies…

 

Ginger Ice Cream with Chocolate Bits

Oh, hey!  I would apologize for not posting the past several days but I’m not sorry.  I’ve been soaking up time with the family at the beach and it was glorious.  I didn’t even Instagram or take pictures of food while I was away.  I hope everyone had a safe and happy 4th of July.  I swear, the days just keep going by faster and fast.  Slow down, Summer!!!!

Tuesday was brutally hot at the beach and this coming weekend doesn’t look any better around here.  I see lots of pool time and cold beverages in my future.

To keep you cool, here’s a refreshing and incredibly “different” ice cream recipe that I beg you to try if you’re a fan of ginger.

gingericecream

Ginger Ice Cream with Chocolate Bits has a touch of spiciness from the ginger but it’s still smooth, refreshing and creamy thanks to whole milk and half-and-half.  The little bits of chocolate are like finding a little treasure in each and every bite.

The key to good homemade ice cream is to give yourself plenty of time to freeze the base of the ice-cream maker (we keep ours in the freezer); cool down the ice cream base; churn and then time to let the ice cream set up in the freezer for a few hours.  I try and start the day before I’m ready to scoop.

What’s your favorite ice cream flavor on a hot summer day?