I wish summer would last forever.
And not the muggy and humid Toronto summer. The beautifully mild and sunny Vancouver summer that I just left a couple of days ago. I miss it already.
Running a dehumidifier all day is not my idea of a fun summer stay-at-home kind of day.
But since I am a worry wart, and don’t want an appliance running while I am away, I will use this day not only monitoring the dehumidifier (and being amazed at how much water I pour out of it at the end of the day), but making it a baking day! Cookies anyone?
I actually tested this recipe out on my boyfriend’s family right before I left Vancouver. Since his dad is trying to cut back on wheat for a month, I wanted to make a cookie recipe that everyone can eat.
And my boyfriend’s little brother (who is actually not little.. 6 foot 4 I think and going into grade 10!) even took notes of the recipe! So you know it’s good!
This is probably one of the easiest cookie recipes I have ever made. You only need 6 ingredients, you can whip it all together in one bowl and pop it in the oven. Mixed, baked, in your mouth. All in under 20 minutes.
Am I thinking too far ahead in planning on making these during the Christmas-cookie-baking-fest that I have every year? But for right now, I will be packing these in my lunch for work, anticipating my daily midday sweet tooth fix.
These gluten free peanut butter chocolate chip cookies will keep you coming back for more! Only 6 ingredients, and comes together in under 20 minutes.
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, lightly packed
- 1 large egg
- 1/2 tsp baking soda
- 1 cup chocolate chips
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
In a medium bowl, beat together all of the ingredients except for the chocolate chips until fully combined. Fold in the chocolate chips.
Scoop the cookie dough onto the prepared baking sheet (I used this cookie scoop) and bake for 10-15 minutes, or until the edges are lightly brown. Allow to cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.