Yay for cookies! Sometimes I really miss cookies. I’ve made some in the past (that follow my new requirements of gluten free, refined sugar free, healthier, etc.), but I don’t get to make and enjoy them as often as I used to and that was sure a fun part of my life. Yes, I still make cookies for others and I love doing that, but it’s not the same as trying a new recipe, or coming up with something that I can actually eat, too. So when that happens, it’s a big YAY for me.
I like that I am eating healthier (for my health’s sake) these days, but I just miss grabbing something, trying things I haven’t had before and not worrying about it. We all have things like that in our lives that come up and we just have to deal with it. But blah, blah, this is getting boring—I made cookies! And they are so good! They are still a bit of a splurge for me, but I don’t feel guilty about having 1 or 2 now and then and it’s nice to know I have a little treat when I need one, okay—WANT one. ; )
I cannot and will not take all credit for these. Jane at The Heritage Cook, a great gluten free pal of mine, whose blog I love visiting and finding great recipes, recently posted some cookies she made using PB2, which is a powdered peanut butter (healthier with all the oil removed, less fat, but still pretty darn tasty). I had just bought some for the first time last week for our trip to Chicago as I wanted to be able to put peanut butter in my chocolate Shakeology shakes I make for breakfast every morning while we were there. Normally at home, I just put in a tablespoon of peanut butter, but the PB2 seemed like a great thing to try while travelling. It was perfect with my shakes and making them in the handheld blender I bought just for the trip with a little added banana I’d get from the hotel continental breakfast. The link to Jane’s blog above has her recipe!
We got back from our trip and a few days later Jane posted cookies she’d made with PB2. Well, I took that as a big sign that I needed to make cookies with it, too. I totally followed her recipe, but did make some changes. Besides using a gluten free flour blend (which Jane did also), I used coconut oil instead of butter and some honey instead of some of the sugar. I also added more PB2 than her recipe. Definitely credit and props to her and I can’t wait to make these again. “Oh, Honey, I’ll need some MORE PB2 soon!” Maybe I’ll try the chocolate version of PB2 next. It does have a little added sugar in it, but for two tablespoons of the powder (1 serving) it only has 1 gram of sugar, so it isn’t much and I’m calling it good enough for me.
PB2 Chocolate Chip Cookies, by Katrina, Baking and Boys!, adapted from Jane at The Heritage Cook
1 cup gluten free flour blend
3 tablespoons PB2 powdered peanut butter
1 teaspoon sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup organic coconut oil
1/2 cup organic brown cane sugar (not tightly packed)
1/4 cup raw honey
1 teaspoon vanilla extract
1 large backyard fresh egg
1/4 cup roasted peanuts, chopped
1/3-1/2 cup Enjoy Life mini chocolate chips (or any chocolate of your choice)
Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Set aside. In a medium sized bowl, combine the gluten free flour, PB2, salt, baking soda and baking powder. Whisk together. Set aside. In a large mixing bowl, combine the coconut oil, brown sugar, and honey and stir together until well combined. It takes a little stirring by hand until the coconut oil is all combined, but don’t give up, it happens. Add the vanilla and egg and whisk until well combined. Stir in the dry ingredients with a wooden spoon or spatula. Stir in the peanuts and chocolate chips. Using a cookie scoop, cookie dough into cookies spaced about 2 inches apart on baking sheet. Bake for 9-10 minutes. Remove from oven let sit on baking sheet for a few minutes. Move the cookies to a wire rack to cool completely. I used a medium sized (regular sized) cookie/ice cream scoop and got 15 cookies.