It's delicious, trust me!
My daughter asked me today if we could make cookies together. Lately, I've been on this flourless/oil-free peanut butter cookie trip.
I tend to try and lessen sugar in every recipe but, in this particular one I used Splenda. Wow. I even added a ghastly amount of chocolate chips and I still tasted the peanut butter.
These are super peanut-buttery! I justify that I can eat six of these cookies because of the lack of flour, sugar, and oil....that's how crazy I am over these. The recipe is:
Ingredients
- 1 cup creamy peanut butter
- 3/4 cup sugar (I used Splenda)
- 1 large egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (I didn't add any)
- 1 cup semisweet chocolate morsels (you know I doubled this amount)
- Parchment paper
Preparation
1. Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in chocolate morsels.
2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.
3. Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.
Note: If you add alternative sugar make sure you lessen the cooking time. I only baked mine for about 10 min.
As I mentioned before, I have made these a lot lately....I mean A LOT. So my daughter asked if we could make something else.
Her words were, "Not THAT cookie, but like a cookie." Hmmm...I know. I love seven layer bars.
Who doesn't? They're salty, chocolatey, buttery goodnesss!
Recipe:
1/2 cup butter, melted
1 cup graham crackers crumbs, crushed fine
1/2 cup + 1/4 cup coconut flakes
1 cup semi-sweet chocolate chips (This was my only topping in addition to coconut)
1 cup butterscotch chips
1 can condensed milk
1 cup unsalted walnuts, chopped
1 cup Heath’s toffee bits
1 cup mini marshmallows
- Preheat oven at 325 degrees. Grease a 9 x 13 inch baking pan.
- Spread the above ingredients in layers, in the order indicated, starting with the butter and ending with the marshmallows as topping.
- Bake at 325 degrees for 30 minutes or till done. (I bake mine at 350 for 18-20 min)
- When done, cool on counter. Refrigerate for at least 6 hours or overnight, covered in plastic wrap. Slice into bars.
Yes, it's really that easy. Now go.
Make these bars and be merry....or be on a sugar-high...whatever.
Happy Weekend!