The Joy of Cookies – Four Ways

Well before I went GF, I stumbled upon a really delicious flour-free peanut butter cookie recipe. Actually, my daughter did – in her kids’ Emeril Lagasse cookbook; you know, as in, “BAM!” These are the most peanut buttery, delicious cookies – and that is no lie. I take my cookies, especially my peanut butter ones quite seriously. His recipe is kind of unbelievable because there are only three ingredients: peanut butter, sugar, and an egg. That’s it.

Well, I’ve tweaked these cookies a bit over time and I think I have improved upon the celebrity chef’s. Oops! (but, not really oops, because dang, they’re good!)

Here is the basic recipe that I adapted from Emeril’s There’s a Chef in My Soup!

#1: Best Ever Peanut Butter Cookies

1 c. peanut butter (I like something all natural)

1/2 c. packed light brown sugar

1/2 c. sugar

1 egg, beaten

1/2 tsp. vanilla

pinch of kosher salt

Preheat oven to 350*. Combine all ingredients, thoroughly. Drop dough by heaping tablespoons, with a small scoop, or roll into balls. Place on lightly greased or parchment lined baking sheets, at least 2 inches apart. Press down with fork in a crisscross pattern. Bake for 12 minutes, approximately, or until golden. Let cool for 2 minutes on baking sheets. Remove to cooling rack to cool completely. Careful! Cookies will be quite soft but will firm up upon cooling.

#2: Best Ever Peanut Butter Chocolate Chip Cookies 

Using basic recipe, add 1/2 c. chocolate chips to dough. Proceed with recipe.

#3: Best Ever Salted Peanut Butter Oatmeal Chocolate Chip Cookies

My friend shared a recipe that she found for Salted Peanut Butter Oatmeal Chocolate Chip Cookies. That’s a mouthful – and they are yummy. I just adapted them to be GF using my basic peanut butter cookie recipe + 1/2 c. gluten-free oats + 1/2 c. chocolate chips (my preference is milk chocolate ones here) + a liberal sprinkling of sea salt on top just before baking. Proceed normally. Um, yum. The oatmeal adds a bit more body to these making them more “cookie-like” mimicking more of the texture of a flour cookie.

Which leads us to #4. I decided to play around with the basic recipe a bit more, and made a really melt-in-your-mouth, chewy cookie. These are made with almond butter, rather than peanut butter – but they don’t taste too almond-y. They are made with coconut, instead of oatmeal, but they also do not taste too coconutty. In addition, they are also made with chocolate chips, and that, happily, does come through. Since they are made with the same components of an Almond Joy – but don’t really reflect that profile. . . I’ll just call them:

Joyful Cookies

1 c. almond butter

1/2 c. shredded, sweetened coconut                                                                      

1/2 c. chocolate chips

1/2 c. light brown sugar, packed

1/2 c. sugar

1 egg, beaten

1/2 tsp. vanilla

1/2 tsp. kosher salt

Follow procedure for basic peanut butter cookies above. Eat and swoon with joy!

*Yes, I do think the third one in the picture may have a bite taken out of it. These were the last of the cookies and I needed a photo. My family ate them too quickly. Don’t judge – try them. . . you’ll see.


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