Among the long list of hypothetical situations that can be explored (Mr. F freaking loves a hypothetical, by the way. I think I spent the 2nd and 3rd years of our relationship deflecting 60% of his hypothetical questions.) I would guess that the “desert island” scenario is the most played out.
However. As I do (sometimes) enjoy a made-up and unlikely situation, my favorite to ask other people is among the: “If you could only listen to/read/watch/eat one thing for the rest of your life, what would it be?” variety.
Sometimes I grant numbers from 2-5 to these questions, if picking only one just seems cruel.
But really, it’s a roundabout way of asking for a Top 5 list. And I do love a list.
My answers to these questions have changed many times – except for my Top 2 foods . Those are on lock.
1. Sweet Potatoes
2. Peanut butter
This is the stuff I could live on. If, you know, I found myself in a situation where some unknown deity was granting me these and only these foods for the rest of my life – I would happily make it work (good butter, sea salt, black pepper, maple syrup and maybe some chili flakes included, of course.)
Today, we’re concerned with my second choice. The PB. Even as a kid, I was a purist. No jelly for me on those sandwiches, thanks. Straight peanut butter, all day every day. (There may have actually been an entire year of my hyper-finicky childhood where I ate only PB sandwiches for lunch. Almost proving my theory that I could live on PB alone. But, I digress.)
These peanutty PB cookies have minimal ingredients and no flour – just all-natural peanut butter with a bit sugar for sweetness, a hint of vanilla and a few chocolate chunks bound together by a single egg. Oh and the teeniest sprinkle of sea salt on top, if you’re into that.
The result is a perfect peanut butter cookie – soft and chewy with a crisp edge. This is the kind of cookie that me and my PB-loving gluten-free friends could live on forever.
The ingredients list is super simple. And only one bowl is needed – bonus!
Line ‘em up.
Flourless Peanut Butter Cookies
- 1 cup peanut butter (I used all-natural crunchy, but use whatever you’d like)
- 1/4 cup brown sugar
- 1/4 cup white, granulated sugar
- 1 teaspoon vanilla
- 1 egg
- 1/3 cup chocolate chunks (I used part of a Cadbury milk chocolate bar chopped into small pieces.)
- a couple pinches of sea salt
Heat oven to 350 F/ 175 C.
Prepare a baking tray with parchment/baking paper
Place peanut butter (at room temperature) and sugars in a bowl and beat with an electric mixer until fluffy. Add egg and vanilla and beat again with the mixer until incorporated.
Fold in the chocolate.
Make 1-inch balls of cookie dough by rolling a small spoonful between the palms of your hands. (Don’t fiddle with them too much.) Place them on the baking sheet an inch apart. Top each cookie with a couple of sea salt flakes.
Bake for 10 minutes. Remove from the oven and let them cool on the baking tray for 5 minutes. DON’T touch them before that 5 minutes is up, they WILL crumble.
(Sorry, that was harsh, but this 5 minutes is crucial for ensuring that you get soft peanut butter cookies that will stay together like the flour-full ones do.)
Makes approximately 30 cookies.