On our last “sick day” at home, K and I reread all of the library books we checked out the week before. One of her new finds was Laura Numeroff and Felicia Bond’s “The Best Mouse Cookie” where Mouse burns his first batch of cookies but makes a comeback by baking a mountain of chocolate chip cookies to enjoy.
And just like “if you give a mouse of cookie,” if you give K any idea of a cookie, she wants to bake some herself! So that’s what we did.
One of my Mama friends in our co op shared this great gluten-free recipe for peanut butter cookies. Mmm! They were good. You should have seen the faces of our littles as they stuffed themselves silly 🙂
Since we don’t have white/refined sugar in the house (what the recipe called for), I thought I would do a little tweaking and come up with a version of my own. Oh! And I had to add some chocolate chips in it of course…what cookie at our house doesn’t have chocolate in it?
While I enjoyed both versions very much, my version of the cookies were a little more likely to crumble and melted in our mouths (probably because I substituted a tiny bit of honey for the cup of sugar the recipe called for)…and chocolatey!
Hope you enjoy the recipe as much as our family did!
Mini PB Chocolate Chip Cookies
Refined-sugar-, dairy-free, soy-free, grain-free, gluten-free
This recipe takes about 12 minutes (5 minutes prep time plus 5-7 minutes baking time) and makes about two dozen mini cookies
What You Need:
Ingredients (listed below)
medium sized bowl
measuring cup & teaspoon
cookie sheet lined with parchment paper or foil
1 organic range-free large egg
1 C organic creamy peanut butter
3 heaping Tbsp organic honey
1/2 tsp salt (I use pink himalayan)
1/2 tsp baking soda
1/2 cup mini chocolate chips (I use Enjoy Life dairy-, soy- and gluten-free chips)
1. Preheat oven to 350 degrees
2. Crack egg into bowl and whisk
3. Stir in peanut butter and honey
4. Add salt and baking soda and stir well
5. Mix in chocolate chips
6. On your lined cookie sheet, form balls (2 1/2cm in diameter) and push flat (about 1cm thick) leaving an inch of space in between
7. Put them in your oven for about 3 minutes and then rotate cookie sheet and leave in for another 3 minutes or until golden brown
8. Let them cool thoroughly (or they will crumble apart) and then enjoy!
*I made these a few times already and discovered the more honey you add, the less crumbly and more chewy they are 🙂
How K assembled the cookies:
Rolling the cookie dough into small balls
Placing one an inch away from another
Pressing the ball down until about 1cm thick
All ready for the oven!
After waiting patiently for cookies to cool…K takes her first bite!
K licking off the crumbs that were left on her chin. Yum!!!