Halloween is over and the candy is quickly leaving the house. Yup. GONE. You read that right. We subscribe to the “Switch Witch” method of candy purging. I let the kids pick a few pieces and then they give the rest to the Switch Witch & she swoops in and takes it off to candyland and leaves something educational behind. It’s the best way I have found to combat the candy crazies!
But I do love a good sweet indulgence now & then. (You didn’t think this blog was going to turn into JUST renovation stuff, now did you?!!! No way!) With my own Gluten Free restrictions, I have struggled to find edible cookies that don’t break the bank–so I resorted to experimenting in my own kitchen. After several years of tinkering, removing as much sugar as possible & tweaking ingredients, I finally came up with my go-to recipe. It is Gluten Free and Dairy Free. & everywhere I take them, I am begged for more. My friends who don’t eat GF/DF are always shocked to learn how clean they are, as far as ingredients go! They do not even require a mixer so that means the only dishes you have to clean are a mixing bowl and spoon! BIG WIN in my book. Here’s the infamous recipe!
Styleberry’s Gluten Free/Dairy Free Peanut Butter Cup Cookies
Yield: 2 dozen small cookies (but I recommend doubling the recipe–I promise you’ll want more!!)
- 1 cup creamy peanut butter (I like Costco’s Organic in the double pack)
- 1/3 to 1/2 c sugar (again, Costco’s organic cane sugar is my preferred brand–You you can play with how sweet you like them here by adding more or less sugar)
- 1 large egg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips (I prefer Guittard Dark Chocolate chips)
- Sea Salt for dusting (I prefer the Eden Brand with the yellow top–it really makes a difference!)
- Parchment Paper
- Preheat oven to 350°
- Stir together the first five ingredients: Peanut Butter, Sugar, Egg, Baking Soda, Salt in a medium mixing bowl. A regular spoon will do! Make sure it is well blended. Then stir in chocolate chips.
- Roll into 1 inch balls (my kids’ favorite part!!) and place on parchment paper an inch or two apart. You can smoosh them down a bit with your thumb if you’d like.
- Bake at 350° for 12-14 minutes until they look a little puffy and are browning around the edges.
- Sprinkle with sea salt & let cool on the cookie sheet for 5 minutes. Transfer to a wire rack to cool or if, like me, you aren’t a lover of more dishes, you can slide the whole sheet of parchment off the hot baking sheet and onto the cool counter. :) They will break apart if you don’t let them cool, so be gentle & leave them be. If you can.
- I love to stack them in little mason jars & give them away as gifts with cute, seasonal cupcake holders under the mason jar ring.
- I almost always make 4 batches at once. These FLY out of my house & off my counters, if any are left behind. :)
- Are you a Paleo fanatic? Sub the PB for Almond butter and the sugar for your favorite sweetener.
- Make them little! They are super dense because of the egg + PB, so they tend to be enjoyed in small bites! Mine are usually no bigger than 2in in diameter.
I promise, these will not disappoint! Happy Holiday baking!!