Hey everyone, I hope you're having a great week!
Peanut butter and chocolate are quite possibly the best pairing ever. They also have the ability to make everything better.
Today I have a treat for you. A gluten free cookie treat that is.
These were inspired by a healthy treat I picked up at a little place called the Farmer's Daughter in Huntsville, Ontario last week. I dropped into the cafe while on my way to Algonquin Park for some great day hiking. I really love going up there to hike and the weather was perfect. We covered about 5.6 km of moderately difficult hiking - the mosquitos were killer! This was the scenic view from the halfway point of the trail.
Just as we stopped a chippy (what I call chipmunks) came right up to me and touched my shoe. We sat down and took out those amazing peanut butter cookies that had chunks of chocolate and peanuts throughout, and tossed the chippy's some peanuts and crumbs. They certainly loved them!
I'm looking forward to doing the Centennial Ridges trail next time, which needs a full day to complete. It's about 11 km in length and is very demanding.
Before we get back to those cookies I have to share a few more photo's I snapped while hiking through the woods.
Now back to that recipe!
These delicious peanut butter cookies are sweetended with unrefined sugar; I used coconut sugar. I would like to try making them with pure maple syrup instead for an even more natural healthy treat, but these flourless cookies are pretty healthy as far as cookies go. They're also very easy to make!
Flourless Peanut Butter Chocolate Chunk Cookies
Prep Time: 8 minutes
Cook Time: 10-12 minutes
Keywords: bake dessert nut butter snack gluten-free grain-free low-carb soy-free peanut butter chocolate cookie
Ingredients (6 large or 12 smaller cookies)
- 1 cup natural peanut butter
- 3/4 cup coconut sugar, muscovado sugar or sucanat
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 4 oz. chocolate chunks
- 1/4 cup unsalted peanuts
Preheat the oven to 350˚ degrees. Line two baking sheets with parchment paper (if you don't have parchment paper, lightly grease the baking sheets).
In a large bowl or stand mixer fitted with a paddle attachment stir together first 5 ingredients. Stir in chocolate and peanuts until they are evenly combined.
Drop the dough by rounded tablespoonful (or form into 6 - 12 cookies) onto your prepared baking sheets. Bake the cookies until they're barely set and just beginning to turn golden, about 10-12 minutes. They will be soft when you remove them from the oven but they will set-up as they cool. Let them cool completely on the pans.
Recipe adapted from Almond Butter Chocolate Chip Cookies
Storage suggestions: These cookies keep well in an air-tight container for a 2-3 days. Freeze for longer-term storage.