A little something for Hobbit
Welp, I’ve been meaning to do a post on these flour and butter-free peanut butter chocolate chip cookies, but haven’t had the time to re-make them and take pics. I wanted to post it before I left though, so this picture-less post will have to do. In place of a picture, here’s a video clip that I thought was rather fitting:
This post is dedicated to Hobbit, who I hope has managed to eat breakfast everyday despite being unable to bring delicacies like turnip cake on the T. To hopefully help facilitate this, here’s a recipe for thick and chewy peanut butter chocolate chip cookies. I think you can totally eat them for breakfast because they’re healthy – in addition to being butter and flour-free, they have oatmeal in them! Perfect portable, bite-sized breadfast that won’t offend anyone’s nostrils (except maybe those who are allergic to peanuts…hmmm). They’re probably a pretty good post-run/workout snack too – carbs and protein in one (I hear you’ve been running a lot, asthmatic littlest chumnose!).
Since I don’t have any pics, you’ll have make your way over to Ambitious Kitchen to see how delicious they look.
Here’s the recipe (I cut the sugar since I shared with my parents, and planned to eat them for breakfast):
Thick and Chewy Peanut Butter Chocolate Chip Cookies (no flour or butter)
From Ambitious Kitchen (followed almost exactly)
Yields 16-20 cookies
1 c. creamy or chunky peanut butter (not natural)
1/2 c. packed dark brown sugar
1 1/2 teaspoons vanilla
2 large eggs
2/3 cup rolled oats
1 teaspoon baking soda
2/3 cup chocolate chips (I actually didn’t measure and just dumped in as much as I felt like)
1. Preheat oven to 350 degrees F.
2. Whisk oats and baking soda together and set aside.
3. Beat peanut butter, brown sugar, eggs and vanilla until smooth.
4. Mix in dry ingredients with a wooden spoon.
5. Fold in chocolate chips.
6. Roll cookies into 2-inch dough balls and place onto cookie sheet 2 inches apart. Flatten the top of the dough ball.
7. Bake for 9-11 minutes, or until edges barely begin to turn a golden brown.
8. Cool a couple minutes on cookie sheet, then transfer to a cooling rack.