Guest post by Barbara, owner of the blog, The Bold Blend.
I know! I know! I just encouraged everyone to avoid sweets during the holidays until Christmas and here I am posting a cookie recipe. That’s all I’m doing though, posting a recipe! I’m not eating them, promise!
Anyway, I know many of you look for gluten free recipes this time of year and this is a super easy one. It’s not paleo, primal, or healthy. It is full of sugar and about four million calories. Make them at your own risk! They are very delicious!
Makes 12-15 cookies
1 cup of creamy peanut butter (I use Natural Jif)
1/2 cup of brown sugar
1/2 cup of sugar
1 teaspoon of vanilla
1/2 teaspoon of sea salt
1/4 cup of semi-sweet chocolate chips
Preheat your oven to 350 degrees. In a large mixing bowl combine all ingredients EXCEPT the chocolate chips (save them for later). Shape the dough into 1.5″ balls and place them about 2 inches apart on a greased cookie sheet. Use the tines of a fork to flatten the cookies with the familiar peanut butter cookie criss cross markings. After that, place one (or more if you’re feelin’ saucy) chocolate chip on each cookie before baking. Bake for 10-13 minutes until golden brown. Remove from oven and allow them to cool completely before removing from the cookie sheet.
Enjoy (or don’t if you are working on weight loss right now)!
About the Author: Barbara Davis is a wife and mother of 2 children, hopeless coffee addict, and a freelance writer. She blogs about weight loss, cooking, family, and whatever else pops into her near 40 year old head. For more great recipes, check out her blog, The Bold Blend.