Whether you avoid gluten or you’ve just run out of flour, this simple recipe makes for a delicious cookie!
1.5 cups unsweetened peanut butter
0.5 cup honey
1 teaspoon pure vanilla extract
2 large eggs, room temperature & lightly beaten
0.5 cups semi-sweet or dark chocolate chips
0.5 teaspoon baking soda
0.5 teaspoon of salt
Preheat oven to 350 degrees.
Mix peanut butter, honey, vanilla, eggs, salt and baking soda until smooth and well combined. Fold in the chocolate chips.
Scoop and roll cookies into 2-inch balls and place on a parchment-lined baking sheet, allowing 2 inches between cookies. The dough is sticky, but if you rub your hands with a bit of vegetable oil, it makes rolling the balls easier!
Using a lightly greased fork, slightly flatten the balls. Make the classic crisscross design.
Bake cookies for 8-20 minutes or until edges just begin to lightly brown. Better a little underdone than overdone and remember that cookies continue to bake and set up once they’re out of the oven.
Allow to cool on the cookie sheet for 5 minutes, then transfer to a cooling rack. Store in an airtight container for as long as they last.