Lately, I have been trying to upload recipes and archived pictures of goodies I made this summer, onto this blog. One of the easiest cookie recipes I came across is peanut butter and chocolate chip cookies. This recipe uses no flour, so it’s gluten-free and tastes deelish. These store well in an air-tight container for at least a week (they never seem to last longer than a week in our cookie jar).
*I follow this recipe pretty closely and incorporate semisweet chocolate chips into the dough. I would recommend not over mixing the dough, as it makes the baked cookie pretty crumbly. Also, I would recommend using parchment paper or a silicone baking mat for easy removal with a spatula.
Box them up in a pretty container with some tissue paper for a great thank you, hostess, or birthday gift!
Ready to go in the oven:
Cooling down before removal: