My birthday is tomorrow. Choosing a cake was a lot harder than it should have been. That’s because I really am a cookie person, at heart. Cakes are appropriate for birthdays, it’s true. They’re lovely and stunning and celebratory. But for me, cookies just have so much more love in them. Cookies are home. They’re filling the house with wonderful smells, they’re to be devoured warm with a cold glass of (raw!) milk. They’re versatile but always delicious. These cookies are based off a concept I saw on Top with Cinnamon, where she made cookies with just a Tablespoon. These cookies require only a mixing bowl and spoon, since the ingredients are primarily measured by weight. These cookies are just about perfect because a) peanut butter + chocolate = perfection b) they’re vegan, also refined-sugar and gluten-free c) they’re thick and chewy d) they’re loaded with chips and finished with salt Add that to the fact that this recipe makes just enough for you and only takes 5 minutes to throw together, 9 minutes to bake, for a grand total of about 15 minutes start-finish! I think we both know what you’re baking next. Peanut Butter Ounce Cookies
- 2 oz. (4 T.) peanut butter
- 2 oz. (4 T.) maple syrup
- dash vanilla extract
- 3 oz. (6 T.) all-purpose gluten-free flour
- 1/8 t. (two dashes) of baking soda
- dash sea salt
- 2 oz.( 4 T.) chocolate chips
- coarse sea salt, for sprinkling (optional)
- Preheat oven to 365ºF. Grease or wax paper your cookie sheets.
- In a medium bowl, stir together the peanut butter, maple syrup, and vanilla. Add the flour, baking soda, sea salt, and chocolate chips.
- Drop dough by rounded tablespoons full onto greased or wax-papered cookie sheets.
- Sprinkle each cookie with coarse sea salt, if desired.
- Bake the cookies for 8-9 minutes or until they are puffed and slightly cracked on top, and set around the sides.