I hope that everyone is having a wonderful holiday, and that you find yourself surrounded by at least a few simple things to nourish body and soul, like kind people, blankets, hummable music and, of course, good food. Just in case you’re looking for one more cookie recipe, I recommend this one. Enjoy to your heart’s content.
1/2 cup smooth single-ingredient peanut butter (plain old peanuts, unsweetened + unsalted)
1/3 cup coconut sugar
2 Tbsp. dark chocolate chip minis
Preheat oven to 350F, and line a cookie sheet with parchment paper.
Place peanut butter, coconut sugar and egg in a food processor. Press on, and mix until the ingredients are thoroughly mixed and the food processor engine sounds as if it is starting to struggle.
Freeze the dough for 10 minutes. Remove from the freezer, roll the dough into half-inch (cherry-sized) balls between your palms, and spread them out on the cookie sheet. Leave a lot of space so the cookies have room to spread out. Press down gently on each raw cookie with your thumb or a fork, and press a few chocolate chips into the top of each cookie. Bake 8-10 minutes until golden.
Remove from the oven and allow to cool at least 10-15 minutes. Once cooled, at least partially, use a pancake spatula to lift up the cookies and move them to a serving plate. Don’t try to move the cookies when they are still hot.
…and thank you to greenhealthycooking.com for a prior version of this simple, delicious recipe.