Cookies -Flourless - PB & Chocolate Chip

cheryl michaels

Watch the ingredients and you can make these gluten free!

ingredients

1 cup creamy natural peanut butter, unsweetened
3/4 cup sugar
1 large egg, lightly beaten
1/2 teasp. baking soda
1/4 teasp. salt
3/4 cup chocolate chips: semi sweet or milk chocolate
1/2 cup coarsely chopped nuts (pecans or walnuts)
note: salted peanuts are also good!

directions

1
Preheat oven to 350 degrees.
2
Using a large mixing bowl, stir PB, sugar, egg, baking soda and salt until well mixed. Stir in chips and nuts.
3
Roll dough into balls, using wet hands and about 1-2 Tblsp of dough for each. Place on a cookie sheet and bake until puffy and VERY lightly brown on top. This will take from 10-12 minutes. Do not overcook.
4
Cool cookies before serving. Makes 14 - 16 cookies.

HINTS:

1
Place cookie sheet on the center rack of the oven.
2
If your oven does not cook evenly, rotate the pan, front to back after the first 5 minutes.
3
If these burn on the bottom, try lining the pan with parchment paper or cooking silks, placing the pan on a higher rack or putting an empty cookie sheet on the rack below.
4
If they are not soft in the center, cook for less time or lower the temperature a bit.

FREEZING:

This dough freezes well. I form the balls, put them on a cookie sheet and place that in the freezer. When they are frozen, I package small sets of cookies in freezer bags. That way I can bake a few at a time and enjoy warm cookies. To bake, let thaw for about 15 minutes, then bake as normal. Watch them and cood an additional 1-2 minutes if necessary.

Source: cheryl michaels