Dudes. How did I not know I could do this sooner?
It's so simple:
1 c peanut butter
1 c sugar
1 egg
Mix it up, scoop it onto a baking sheet with parchment or greased foil, bake at 350 for 5-8 minutes. Let them cool to bare-hand touching temp before you take them off, and EAT THEM ALL.
No flour at all, and so no gluten! Not even a little!
I ate them as a side for dinner that night...
*I feel like this is a super-versatile recipe. I'm going to try it:
- with one of the chocolate-based nut spreads--if Nutella is too squishy, it should work perfectly with the Hershey's ones, which are thicker
- with chunky peanut butter and / or brown sugar
- with sunbutter, pepitabutter, cashew butter, pecan butter, walnut butter, pistachio butter, sesame paste, coconut butter, almond butter--basically any butter I can get or make
- as little tarts with a nice sharp jam in the middle- with chocolate--chips in them, or dipped
- with brûlée tops!
NOTES:
They are fantastic warm, but they're almost squishy. When they're cool, they're firmer, but tend toward crumbly.
They don't brown like normal cookies; cook them until they're mostly dry-looking on top. If your oven runs hot like mine, that's maybe six minutes; if it runs cold, and therefore cooks slower, you might be able to get some nice caramelization on them.
You do feel the texture of the sugar. I love that; if you don't, maybe it'd work with powdered sugar, but it'd taste different and I'm not sure how much of the texture is actually structure. Liquid sweeteners would almost definitely not work.
Makes about 24 cookies if they're not too big, and each has just a titch over 98 calories each, with lots of protein but also lots of carbs.
I can tell you from experience that one or two plus a cup of tea makes a very satisfying breakfast!
How would you make these babies?
*Im totally a ketchup-on-eggs heathen
No comments:
Post a Comment