Last week Jennifer shared her dairy free peanut butter cookies and it reminded me of the absolutely best cookie recipe, hands down, that I’ve ever come across. They are rich and gooey just like chocolate chip cookies were meant to be. And since it’s gluten free and dairy free, it makes this recipe even better.
*1 cup extra crunchy peanut butter
*1 cup brown sugar
*1 egg
*1 tsp. baking soda
*1 tsp. pure vanilla extract
*1 cup chocolate chips [dairy-free ones]
Preheat oven to 350. Cream together in a large mixing bowl the peanut butter, brown sugar, egg, baking soda and vanilla. Fold in chocolate chips. Spoon by the tablespoon full onto parchment paper-line cookie sheet and bake for 10-12 minutes. For crispier cookies bake longer.
Make sure all ingredients are gluten free and have not been contaminated by other members of the household. You never know who’s eating out of the peanut butter jar. 😉
Not sure where the original recipe derived from, it came through a nutritional loop through the college I was attending.
Nutritional Info:
Yields 26 cookies
Servings: 13
Calories: 250
Calories from fat: 140
Total fat: 16g
Cholesterol: 15mg
Sodium: 210 mg
Carbohydrate: 26g
Dietary fiber: 2g
I challenge you to make these cookies. Your family will love you while they melt in their mouths.
