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.
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…
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.
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?