Quick, Flourless Peanut Butter Chocolate Chip Cookies

warm cookies=the best!

warm cookies=the best!

This recipe is similar to my almond butter chocolate chip cookies, but, I mixed up the nut butters and eggs.
These cookies come together very quickly and only require one bowl. Hooray! (Because who wants to do a lot of dishes? Not me!). I make these cookies when I’m craving peanut butter. (Try not to eat the dough, ahem).

  • 1 C. smooth peanut butter (I like to use the natural stuff with oil on top)*
  • 1/2 C. brown sugar
  • 1/4 C. white sugar**
  • 1 egg, beaten
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 C. dark chocolate chips (I use Ghiradelli 60% bittersweet chocolate chips)
  • Maldon Sea salt for sprinkling on top (optional)

Heat oven to 350 degrees and line two baking sheets with parchment paper, set aside.

In a large bowl mix first 6 ingredients well, until combined. Add chocolate chips and stir until they’re fully incorporated. Drop 2TB of dough, or, use a small cookie scoop (2tsp) onto the lined baking sheets (the cookies don’t spread, so, I was able to fit 15 on one sheet) Now, you’ll want to gently flatten the cookie dough balls with the palm of your hand and then use a fork to make the “crisscross” on top of the cookies. Sprinkle a little bit of sea salt on top too, if you like. Bake for 11-13 minutes. Keep an eye on them though. Remove cookies from oven and let them rest for 5 minutes. Cool on baking rack or plates. Store in airtight container. I put mine in the fridge, but, they’d be ok sitting on the counter in an airtight container for a couple days. Makes 2 dozen cookies when I used a 2tsp cookie scoop.

*Notes:

  1. You could reduce the sugar by only using 1/2 cup brown sugar, or 1/2 cup white. I like the flavors of dark or light brown sugar, so I used mostly that in the recipe.
  2. I prefer to use natural peanut butter because it has little to no sugar in it. Here, I used Smucker’s, but, any brand will do.
  3. I also used a tiny bit of Maldon Sea Salt to sprinkle on the top. Since you only use it sparingly in recipes, I think it’s worth the cost and I found it pretty cheap on Amazon
  4. .

Browned Butter Pumpkin Bread with Chocolate Chips

browned butter pumpkin bread w/chocolate chips

browned butter pumpkin bread w/chocolate chips

This recipe is different in that, I used browned butter, rather than vegetable or canola oil. The nuttiness of the browned butter lends another layer to the pumpkin and spices and has a more complex flavor than my normal pumpkin bread. Plus, I am on “team browned butter makes everything better,” because, well, it most certainly does.

  • 3 1/2 C AP flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 2 tsp Pumpkin Pie spice*
  • 1 C unsalted butter, browned and cooled
  • 1 C canned pumpkin
  • 1 1/2 C dark brown sugar
  • 4 eggs
  • 2/3 C milk
  • 2 tsp vanilla
  • 1 C mini semi sweet chocolate chips or, 1 C dark chocolate chips

Spray two 8″x4″ loaf pans and set aside. Heat oven to 350 degrees

To brown butter: add two sticks to saucepan, on low to medium heat. Let butter melt, then froth/bubble up, stir it with spatula in order to prevent burning. The bubbles will die down and the butter will start to crackle. The proteins of the butter are sinking to the bottom and after a second bubbling, the bits on the bottom will start to turn a little brown and the butter will change to a more amber color. This whole process will take about 4-5 minutes. Don’t burn the butter, we want it browned. Remove from heat and transfer melted butter and brown bits to a bowl to cool. (We don’t want to add hot butter to the eggs because we don’t want scrambled eggs).

*Note: As always, you can adjust the spices to your taste. I didn’t have enough pumpkin pie spice, so, I had to add a little ground ginger, cinnamon, cloves, and freshly grated nutmeg.

Mix dry ingredients in a large bowl and set aside. When the butter has cooled, add to beaten eggs, brown sugar, pumpkin vanilla and milk. Stir until well combined. Add wet ingredients to dry and add chocolate chips. If you find that the mixture is too dry, add a little bit more milk. Divide dough between the loaf pans, bake at 350 for 45-50 min. Check the bread with a toothpick in the center to see if the bread is done. Cool on baking racks. Or, have a warm slice…like I just did.

Salted Pecan Shortbread Bars

Originally I was thinking of lemon-lavender shortbread, but then I remembered I had pecans, so, I made these instead. Next up, I’ll use lemon zest and a tiny amount of dried lavender. These shortbread are pretty easily adaptable. Enjoy your Sunday….whatever you do.

  • 1/2 C. (1 stick) unsalted butter, room temp.
  • 1/4 C. sugar
  • 1/4 C. cornstarch
  • 1 C. flour
  • 1 tsp of fleur de sel
  • 1-2 tsp water
  • 1/4 C. chopped, toasted pecans

Note: I toasted my pecans in a tablespoon of unsalted butter and then let them cool slightly before adding them to the dough.

With mixer, stand or handheld, cream butter and sugar together, add flour and cornstarch and mix well. You may find that the dough is quite crumbly and not hold together…at this point add a tiny amount of water until the dough starts to come together more and is well-formed. Careful, don’t add too much water! Add toasted pecans until thoroughly mixed together. Spread dough into 8″ square baking dish and, if you like, top with another sprinkle of fleur de sel. Bake at 350 for 22 minutes, or, until golden brown. Let rest in the pan and then cut into whatever size you wish and serve. I like to cut the bars on the small-ish size. Or, wrap up in wax paper and aluminum foil and seal tightly in a plastic bag to store in the freezer. These bars should last a few months in the freezer.

Variations: other nuts: swap out pecans for almonds or hazelnuts. Lemon: add 1tsp lemon zest and 1/2 tsp of crushed, dried lavender. Lime-basil: 1 tsp lime zest, 1/2 tsp fresh, chopped basil.

Recipe adapted from Land O Lakes recipe, found online

Gluten-Free Almond Butter Dark Chocolate Chip Cookies

almondbuttercookies

I’m not Paleo, but, I thought I’d try something different. I have a similar peanut butter chocolate chip cookie recipe and I wanted to vary it. Plus, I got some new (to me)
almond butter and wanted to use it*. Most importantly, these cookies come together very quickly and you only use one bowl. Score!

Almond Butter Dark Chocolate Chip Cookies (GF)

  • 1 large egg
  • 1 cup almond butter
  • 1/2 C brown sugar
  • 1 tsp baking soda
  • 1 c dark chocolate chips
  • Fleur de sel (sprinkled on top, optional)

In a large bowl, whip egg with whisk until frothy, add brown sugar, almond butter, baking soda and mix well. Fold in chocolate chips. Use 1 1/2TB cookie scoop or, 2tsp cookie scoop for smaller cookies (what I used).
– Flatten cookies with palm of hand
– Bake for 8-10 min @ 350 F on a cookie sheet with parchment paper.
– Let rest for 10 min on cookie sheets, then cool on baking racks. Resting the cookies is a must, if not, they will fall apart because they are a little bit fragile when hot. Makes about 2 dozen. Will keep in a tightly sealed container for about a week. These also freeze well.

* side note: I don’t usually purchase almond butter because I refuse to pay $14-$20 for a jar. The brand I used here, I found on Amazon, and as an Prime member, it’s totally worth the $10–in my opinion–for a jar. Yippee!

Banana “Ice Cream”, aka, Bananascream

Why on earth did it take me so long to make this? I had seen the recipe online last year some time and had filed it away until a friend mentioned it last week. I’m lactose-intolerant and have found many ice cream substitutes (coconut milk, almond milk ice creams are my preference) at the grocery store, but have never tried making anything comparable at home, until just now. I will say, that if you want just one serving (one medium banana is about 105 calories), use one banana and a mini food processor, like I did just now. I’m still swooning. The flavor reminds me of my favorite Ben & Jerry’s flavor, Chunky Monkey. You can adapt this recipe to your whims…the possibilities are endless…fresh or frozen berries, chopped nuts, maple syrup, cocoa powder, chocolate chips, peanut butter, etc. Next up: I’m going to buy some popsicle molds and make popsicles for the warmer months…

Of note: I think it helps if the bananas have a few brown spots on the skins. It’s also helpful if you cut the bananas into chunks prior to freezing because I found it difficult to cut frozen solid bananas (oops). Freeze the peeled bananas overnight and until completely solid. For more than one serving, use more bananas, I know, a no-brainer.

For one serving

  • 1 frozen banana, cut into chunks
  • 2 TB bittersweet chocolate chips

Add frozen chunks of bananas to food processor and pulse until creamy. Do not over-process, or else you’ll have soup. Throw in whatever additions you please and pulse a couple more times. Next time I think I’ll add some pecans or Nutella or cold peanut butter…or, or..

Don’t worry if you did over-process! Just pop the mixture in the freezer after you add your extras and you should be good to go in under an hour.