Today's recipe is pretty special because it won my husband and I second place in a cookie competition at Chico Natural Foods! The picture of our fork-pressed cookie at the bottom here is courtesy Chico Natural (the top picture is mine).
No Flour Chocolate Peanut Butter Cookies
Yield: 2 dozen cookies
Source: bakingbites.com
Baking Temperature: 350°F
Ingredients
1 C peanut butter
3/4 C brown sugar
1 egg
1/2 tsp vanilla
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tbsp cocoa
2 tbsp water
1/2 to 3/4 C semi-sweet chocolate chips
Instructions
- Preheat oven to 350°.
- In small cup mix together cocoa and water.
- In a large bowl place peanut butter, sugar, egg, vanilla, baking soda, salt, and cocoa/water; stir well.
- Fold in chips.
- Drop by tablespoonfuls (or form balls with hands) onto baking sheet lined with parchment paper.
- Flatten slightly with fork, if you wish.
- Bake 10-13 minutes until golden brown at edges.
- Cool on pan 2 minutes then remove to rack to continue cooling.
Tips
• Keeps well when wrapped individually in plastic and refrigerated or frozen.
• For larger cookies make 2 inch balls (makes 1 dozen).
• If you take care to select gluten-free ingredients, this recipe can be gluten-free.
• Using white sugar or natural cane sugar will not affect the flavor much.
• Use any kind of peanut butter: homogenized or natural, smooth or chunky. I use freshly ground peanut butter such as is available at natural and bulk stores.
• For a flavor leaning more peanut, omit the cocoa and water and use chunky peanut butter. You can also omit the choc chips and keep the cocoa.
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