Monday, October 4, 2010


Peanut butter chocolate chip cookies. And they are naturally gluten free, no substituting or involvement of 12 separate types of flour which do not fit into my Upper West Side kitchen. Golden brown. Chewy. Mmmmmm.  

Straight from my Mom's kitchen to mine.  Except I added chocolate.  Which is kind of a no brainer, since I can't think of anything that isn't better with some chocolate.  I think this would also be tasty with some toasted shredded coconut thrown in.

1 c peanut butter
1/2 tsp vanilla extract
1 c brown sugar
1 egg
1 c chocolate chips

Preheat oven to 350 degrees.
*Grease that cookie sheet.  Or, preferably, get thee some parchment paper. 

*Mix peanut butter, brown sugar, vanilla and egg.
*Once you have that all combined, fold in the chocolate chips.
*Roll into small balls, flatten slightly (I like to press them with a fork and get the hash marks like my Mom always did though I clearly forgot that in the above picture, whoops), and put on greased cookie sheet. They don't spread much, so feel free to cram them in within reason.
*Bake 10 - 12 minutes.

This dough freezes really well too.  All in all, the dough makes 24 small cookies.  I like to bake half at once this way nobody in my house overdoes it and the next time I'm craving something sweet (read: cranky), I am 10 minutes away from cookies.

Per cookie, the nutritional info as follows:
127 calories,6.3g of fat (2.3 saturated), 9mg cholesterol, 93mg sodium, 15g carbohydrates, 1g dietary fiber, 10g sugar, 3.6g protein


  1. And they were indeed delicious!

  2. i really really want these, now, at my desk, to make it thru the last 30 minutes of the day. have you tried these? i'm curious:

  3. i haven't! looks good to me. i am, however, really a big fan of these: