With my recent peanut butter give-a-way, I can’t get peanut-y treats out of my mind.
So…I whipped up some flourless peanut butter cookies today and threw in some roughly chopped peanuts fresh from the shell…and some 60% cacao bittersweet chocolate chips. Woooooo….Yes!
So very yum. I ate 3 right out of the oven. oops!
I am not recommending you do that….but…I sure did!
This recipe really is pretty fail proof. Toss some all natural peanut butter with brown and granulated sugar, a dash of vanilla, baking soda and an egg. Toss in your favorite mix-ins. {yes, FODMAP friendly if you don’t eat them all!}
I do think a little orange zest and a splash of fresh orange juice would be pretty awesome too…but I didn’t have an orange at my house today. 🙁
Crunchy Peanut Butter Cookies with Bittersweet Chocolate Chips
Ingredients
- 1 cup all natural peanut butter (I used Teddie peanut butter with flaxseed)
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla or vanilla paste
- 1 teaspoon baking soda
- 1/2 cup semi-sweet chocolate chips (I used 60% cacao bittersweet chocolate)
- 3/4 cup chopped peanuts
- (option: add 1 Tablespoon orange zest and 2 teaspoons orange juice)
Instructions
- Preheat oven to 350 degrees
- Line cookie sheet with parchment.
- In medium bowl, blend peanut butter, sugars, egg, vanilla and baking soda.
- Fold in chocolate chips and peanuts
- Drop tablespoon of cookie dough onto cookie sheet, flatten tops slightly with back of spoon.
- Bake for 6 minutes.
And, just because….I thought I would share a couple pictures I took last weekend when Russ and I strolled around Cambridge, Massachusetts. Pussy willows and tulips make me smile…:)
And thanks to all who entered the peanut-give-away. The lucky winners: Logan, Christi and Robin!
Loved all the GREAT comments, you guys all rock. I think I need to do more give-a-ways because I LOVE hearing from you!
Cory
I’ve made a similar recipe that uses tahini and cocoa nibs instead of the peanut butter and chocolate chips, and it was very good. Can’t wait to try this version!
Kim
Kate, I made these tonight and they were FABULOUS!!! I added the optional orange zest/juice and it really gave them an amazing flavor. I also added 1/2 cup of quinoa flour just to bulk them up a little. Thanks for the recipe from a grateful FODMAPer! 🙂 I always look forward to each and every one of your posts!
Here’s the end result: http://oi49.tinypic.com/2dr8jlf.jpg
-K
katescarlata
Oh…WOW….those look A-MAZiNG! I bet the quinoa flour gave them a bit more structure….Glad you added the orange zest and splash of juice…chocolate and orange are really a GREAT pair.
m
These look great – do you think they would work with almond butter?
katescarlata
I do think you could sub in almond butter BUT if you are following a low FODMAP diet–the ‘cut off’ for almond butter would be about 3/4 Tablespoon so you really could only eat about 1 cookie max!