There's no question I like to bake. I was updating the index today and discovered how much cake I seem to make. I also make a lot of cupcakes. But cookies, not so much anymore. My mother always had a full cookie jar. I'm not exactly sure why I don't. But whatever the reason, I don't often make cookies all that often.
When I saw these in the March 2005 issue of Everyday Food, I thought they sounded a lot like the recipe on the peanut butter jar. I have made those cookies without success in the past, so I'm not sure what exactly I was expecting. But, I had lots of peanuts and a package of good chocolate chunks, so they were worth a shot.
J would tell you that these are great with a glass of milk while watching the news. I would tell you the texture is such that you don't miss the flour. I don't know if these qualify as gluten free, but with quality ingredients comes a quality product.
From the March 2005 issue of Everyday Food, I present to you now Flourless Peanut Butter Chocolate Chunk Cookies:
1 c creamy peanut butterFrom Everyday Food, March 2005
3/4 c white sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 chocolate chunks
1/2 c roasted peanuts
1. Preheat oven to 350F.
2. In a bowl, stir together the first 5 ingredients before adding chocolate chunks and peanuts.
3. Drop by tablespoon onto ungreased cookie sheets about 2 inches apart. The recipe makes about 24 cookies. Bake until cookies are golden and puffed, about 12 minutes. Cool on sheets 5-10 minutes before transferring to racks to cool completely.