Peanut Butter Chocolate Chip Cookies, Gluten-Free!
These are the most amazing cookies ever, and super-simple. I’ll go weeks without making a batch, then bake some up and eat a couple dozen. I highly recommend the practice. Really gets the creative muse’s writing juice flowing. With all the peanut butter, I call them Protein Bites to satisfy my conscience. Enjoy!
Ingredients (makes 1 serving, about 30 cookies.)
- 1 egg
- 1 cup peanut butter
- 1 cup brown sugar (I use 2/3 cup brown sugar and prefer the result)
- 1 teaspoon baking soda
- 1/2 cup chocolate chips (or to taste)
That’s right, no liquid ingredients except the egg.
Pre-heat oven to 300 degrees. Mix first four ingredients till well-blended. (I use an electric mixer. My wife says it’s a sin to over-mix the makings, but the kids prefer my result.) Stir in chocolate chips. Spoon onto cookie sheet and pat down a little. Bake for 10 to 13 minutes, until edges begin to reveal light brown. Take out and let cool ten minutes before attempting to remove from the sheet. Consume all in one sitting.
Don’t limit these traditional morning treats to breakfast. Our family has enjoyed them for lunch, dinner and, depending upon ingredients, even desert. They are a perfect high-protein treat. Mix in your own final ingredients and toppings to suit the occasion. Flavor them sweet like French toast, add zing with a southwest influence, or punch them up with savory herbs.
Ingredients: (makes 12 popovers)
- 4 eggs
- 1 cup milk
- 1/3 cup tapioca starch/flour
- 2/3 cup white rice flour (or brown rice for a more hearty flavor)
- Pinch of salt
- Final ingredients. Get creative! Suggestions below:
- Herb: 2 tablespoons fresh sage, rosemary, or thyme.
- Bacon & Cheese: ½ cup cooked/chopped bacon, plus ½ cup shredded cheese. Fantastic by themselves, or before eating top with sour cream, shredded cheese, and/or picante.
- Ham & Cheese: ½ cup chopped ham, plus ½ cup shredded cheese.
- Nothing: Treat them like French toast and top with butter, honey, maple syrup, and/or powdered sugar.
Preheat oven to 425°F. For best results, preheat muffin tin as well, removing from oven only long enough to fill the cups. Whisk together eggs, milk, and flour just until well blended. Mix in final ingredients. Remove muffin tin from oven, spray with nonstick cooking spray. Fill each muffin cup ¾ full with batter. If any are empty, fill with water to ensure even baking. Put muffin tin back in the oven and bake popovers for 24 minutes, or until puffed high with golden brown crust. Enjoy warm.
High-Altitude adjustments: Move to sea level.