July 24, 2011

Butterless Flourless Peanut Butter Chocolate Chip Cookies

I just got back from mini-East Coast road trip. I spent a day each in Boston (to pick up my new (old) car!), New York City (to see some friends and to go to the Alexander McQueen at the Met -- if you can get there before August 7, the hour and forty-five minute line is definitely worth it), and Philadelphia. In Philly, I spent the afternoon with a friend who had her first baby six months ago and has learned that as long as she is still breast feeding, her baby's allergies are her allergies. Unfortunately for a butter-loving baked-good eater like her, the baby is lactose intolerant! I promised her when we planned the visit that I would come armed with a recipe that wouldn't upset the baby and that wouldn't take much time.

These cookies fit the bill perfectly. They have only five ingredients and take only five minutes to make. I turn to them a lot when I want to bring something home made but am feeling lazy. They also require no equipment beyond a bowl, a spoon, and a cookie sheet, which makes them a good go to when you are on the road and don't know how well-equipped a kitchen is going to be (although, for the record, my friend's kitchen has everything a girl could ever want for a baking project -- I once made a wedding cake in it).

I can eat five (or eight) of them before they've even finished cooling, and one batch makes only about thirty small cookies, so I recommend doubling the recipe! The best part is that since it is the peanut butter instead of the butter that provides all the delicious fat, they are much better for you than your average chocolate chip cookie (note: I have no idea if this is actually true or not, but I've always just assumed that despite the high fat content, peanut butter is a health food), hence the surprisingly low indulgence factor. - Franklin

Butterless Flourless Peanut Butter Chocolate Chip Cookies Adapted from Martha Stewart Total Time: 20 minutes Sweetness Factor: 8; Indulgence Factor 6; Difficulty Factor: 1; Chance I'll Make it Again: 10

1 cup salted crunchy peanut butter
3/4 cup sugar
1/2 teaspoon baking soda
1 egg
1 cup semisweet or bittersweet chocolate chips

Preheat the oven to 350. Combine the first three ingredients in a medium bowl and stir until the sugar has all disappeared. Lightly beat the egg and then add and stir thoroughly. Add the chocolate chips. Roll the dough into round balls, using anywhere from 1 to 3 heaping teaspoons of dough depending on how big you want your cookies to be. Bake for about 11 minutes.

5 comments:

  1. Thanks for posting a great recipe for those of us with lactose and gluten sensitivities! Any suggestions for a similar blondie recipe?

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  2. You forgot to mention one terrible drawback -- they disappear at an alarming rate! Thank you for bringing some deliciousness to Philadelphia. :)

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  3. Are they chewy or really crumbly?

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  4. They are mostly very chewy, but can get crumbly, if you prefer them that way, if you bake them a bit longer. - Franklin

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  5. I made these last night with almond butter. it's a different taste, but still delicious!

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