Chunky Peanut Butter Dollops

These gluten free peanut butter cookies are just the right amount of salty and sweet. I discovered that by omitting the flour you get a soft texture and a heartier peanut taste. I like to use chunky real peanut butter, which is comprised of peanuts and salt. This can be an intimidating product to bake with because of the oil separation, but the taste is far superior than most overly processed brands. When your mouth bites into the peanut bits, you’ll discover the difference right away. You can find natural peanut butter at health food stores, but you pick up the brand below at your local grocer.  They are quick and easy to make, which is good if your sweet tooth gets a  midnight craving.

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Use chunky, real peanut butter like this brand.Remember to dollop, don't smash dough!Remember to dollop, don’t smash dough!Peanut Butter Dollops sit on my window sill to cool.Peanut Butter Dollops sit on my window sill to cool.Time to eat!Time to eat!

Peanut Butter Dollops

1 cup chunky real peanut butter (I use Smuckers in the above pic)

1/2 cup granulated sugar

1/2 cup powdered sugar

1 egg & 1 egg yolk

1 tsp baking soda

Preheat oven to 350˚ Fill a cup with peanut butter, drain of any excess oil. Cream together granulated sugar, egg and yolk and peanut butter. Sift the baking soda with the powdered sugar and add to peanut butter mixture. Create small dollops of dough onto a baking sheet. Do not smash down dough! The dollops will create a soft chewy cookie. Pop in the oven for 7-10 minutes. Eat!

Makes about 24 cookies. Best to eat day of, but will keep in airtight container for a few days.

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