A few days ago I was sitting at home watching a movie and could not stop thinking about homemade cookies. It had been a long week of prepping for my capstone show, work things, and I needed some excuse to prolong the inevitable folding of the laundry in the dryer…so I made these cookies.
Chocolate…where can you go wrong? Well…you can misuse it…or worse…burn it while trying to melt it, but other than a few obvious things you can’t ever really ruin chocolate. I love it.
Peanut butter….my second favorite indulgence. This one is good because you can often get way with eating it at all times of the day. I could do the same with chocolate…but people judge…and then there’s guilt.
This cookie recipe combines two of my favorite indulgences and did I mention that it is gluten free??
You never know when you might need to make a gluten free snack for yourself, some friends, or a party. It is good to have a delicious gluten free dessert recipe in your arsenal.
Try these cookies.
Oh…by the way. I must tell you that I used pure maple syrup from Sunshine of the Maples in Ionia, Michigan. A coworker brought fresh maple syrup back from vacation last summer. So much better than store bought. 🙂
- 1 egg
- 1 cup smooth peanut butter
- 2 1/3 tbsp real maple syrup
- 1 tbsp vanilla
- 1/2 tsp baking soda
- 3 tbsp dark cocoa powder
- 1/3 cup chopped dark chocolate
- pink Himalayan sea salt
- Heat the oven to 350 degrees.
- Crack the egg into a large mixing bowl, add the peanut butter, cocoa powder, maple syrup, vanilla, baking soda, and pinch of salt.
- Blend well with beaters for 1-2 minutes until well mixed and beginning to get slightly fluffy.
- Mix the chunks of chocolate into the batter by hand.
- Roll tablespoon sized balls of dough and arrange them on a cookie tray.
- Bake for 11-12 minutes and sprinkle with sea salt chunks as soon as they come out of the oven before they begin to cool. Cool.