You may remember that I posted some months ago that I was having problems with the photos in my pre-2012 blog posts as I had deleted my original wordpress.com blog, and the old photos were all linked into it (so annoying!!!).
I’m still, very slowly (sorry!), making my way through them and putting them back in. Along the way, I’ve found some of my favourite recipes that I’ve decided need a re-bake, a re-shoot, and to be brought into the spotlight again.
Some of those older recipes are awesome, but the photos were pretty tragic and I posted them at a time when maybe all of two people read this blog (and one of them was my mum).
So here we have an old favourite made new – these easy, flourless, peanut butter chocolate chip cookies that only have FOUR(!!!) ingredients.
They’re dairy free and gluten free, but are made with normal ingredients you definitely have on hand in your kitchen. And you only need one bowl and one spoon to make these! Seriously so, so easy.
Also, while we’re discussing the blog, I’ve been doing a little work on it to make it so much easier for you to use. Check out the new Recipe Index, which now has a drop down menu and thumbnail photos instead of a hugely long list of recipes!
Hope you enjoy this recipe and the changes to the blog! Let me know what you think. X
- 375g crunchy peanut butter (13 oz)
- ¾ cup caster (superfine) sugar
- 1 eggs
- ¾ cup dark chocolate chips
- Preheat the oven to 180 C (350 F) and line two trays with baking paper.
- In a medium bowl, combine the peanut butter, sugar and the egg. Mix through the chocolate chips.
- Use a small cookie scoop or a tablespoon to roll the dough into balls. Flatten them and place them on the lined trays
- Bake for 9 - 11 minutes, until lightly golden around the edges. Allow to cool on trays.
- Makes 16 small cookies.
- Happy baking!
Adapted from Janelle Bloom.