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.


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.


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?