If you’re gluten free, you’ll love this recipe. Even if you’re not, you will love this recipe! The peanut butter flavor is exploding out of these crumbly, delicate, little cookies. It’s like eating peanut butter from a jar…well, minus that awkward stuck-to-the-roof-of-your-mouth feeling. Peanut butter, sugar, and mini chocolate chips. NO FLOUR! Are any of you guys angry eaters?
Like, okay, we have all heard of emotional eaters. But I am not going to call myself an emotional eater because A) that sounds like a horrible condition, and B) I don’t get hungry with every emotion I feel. If I am sad, I’m sad. Don’t shove a hot dog in my face–I want a hug, sheesh. If I am exceptionally happy, I am happy and I want to buzz around and be energetic and productive and maybe even a little annoying. I don’t have time to think about eating.
I do a pretty good job watching what I eat throughout the day. I have a pretty balanced diet and try to not to overdo it.
Wellllll…make me angry…and that’ll all change reeeaaal quick.
I had a long, crazy day at work and I just wanted to come home and relax for five whole minutes before I had to make dinner. I walk in the front door, and the first thing I see is my husband and he is up to his elbows in WORK. He brought work home with him…grrr. So there’s that. Then, I realize he has already eaten something for dinner so now I can’t make what I was planning on anymore. A handful other things bug me on my way to our room; my totally not leak proof water cup tips over as I am carrying it under my arm and water seeps out all over me and I trip on my way into the closet as I am trying to kick off my heels. Game…OVER. I am ticked. Hangry at this point. I don’t want to make anything. I am scrounging through the cupboards and opening the fridge again and again in my attempt to find a quick fix. I grab the caramel corn. I eat a handful of that. I see the bag of mini marshmallows and shove some of those down, too. I’m pacing around the kitchen blowing off some steam. Finally, I walk to our tall cabinet and I just stand there staring into it, processing everything that has just occurred. Then something catches my eye…it’s Cap’n Crunch. Crunch Berries, of course. I ate it. And, it wasn’t even that good.
FYI: I DO NOT EAT CEREAL. LIKE, EVER.
What have I become?
Well, my emotions got the best of me. I am certainly an angry eater.
I am an angry eater who had nothing but sugar for dinner tonight.
Let’s hope this warm spearmint tea can make me forget.
Flourless Peanut Butter Chocolate Chip Cookies
What you need:
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon baking soda
- 1 cup mini chocolate chips (optional)
What to do:
- Preheat oven to 325 degrees (F).
- Line ungreased cookie sheet with parchment paper (optional)
- Mix all ingredients together in a medium-sized mixing bowl
- Form about 1 inch round balls (one tablespoon dough) and place on cookie sheet
- Using a fork, press and flatten each ball just slightly
- Bake cookies for 8-10 minutes.*
- Let cookies cool completely before transferring from pan
- ENJOY with a glass of cold milk!
*Note: the cookies should still look semi-fluffy and on the verge of not being done. 10 minutes is typically the longest I have gone. Be sure to let them cool, otherwise, they’ll fall apart! I did try to make them in a mini-muffin tin, but they need to cook a bit longer and cool MUCH longer before you can successfully transfer them from the tin. Perhaps cook them the day before you transfer them? Let me know if you get creative with this recipe!