Whew! The name takes longer to type than the cookies take to eat! =)
1 c. peanut butter, smooth or crunchy
1 large egg
1/2 c. granulated sugar
1 pinch baking powder
1 c. miniature chocolate chips
Preheat oven to 325° F. Mix all ingredients until blended. Drop by spoonfuls onto baking sheets. Bake 8-10 minutes.
Yield: 1 1/2 dozen
Note: these cookies crumble easily.
Edited:
A few notes after baking these for the second time:
*I had to bake the cookies for about 16-18 minutes instead of 8-10. They were small, but I had made balls of dough. Perhaps they should be flattened before baking.
*A splash of vanilla increases the yumminess value of these cookies.
*Do not substitute honey for sugar. I tried this to see if the cookies held together better than usual. The result was far too soft, and I had to add flour--which defeats the purpose of flourless cookies. On the other hand, part honey and part sugar might be perfect.
P.S. It was not an accident that left the flour out of the ingredients list. These cookies are basically peanut butter and sugar, held together by egg! Delicious!
4 comments:
lol! wow! those are like the best peanut butter cookies ever! :) love them!
These can also be doubled, with some flour added, and baked in an 8"x8" pan for about 1/2 hour. They are delicious bar cookies!
~H
oh yeah so like you don't say if the cookie sheet should be greased...?
Apologies. :) This baker uses parchment paper under every batch of cookies, so she does not know if the sheet should be greased. In general, however, if the recipe does not call for greasing the sheet, it does not need done. When in doubt, you could grease the sheet and risk greasy cookies; or you could leave it ungreased and risk sticking cookies. It is your call.
~H
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