Flourless Peanut Butter Chocolate Chip Cookies

March 25th, 2015 3 Comments

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It’s now day five after making these cookies and the one I just ate was still soft and delicious.  Who needs flour?!?  The most difficult part is that I’m trying to save some for a sister’s get-together later this week and I’m really not so sure any will be left.  Good thing nobody knows that I made them and no one will know what was missed.  Shhhh…

 

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I did the final mixing with my hands since the egg takes a little longer to be absorbed by the peanut butter.  Like tasty play-dough.

 

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They sure look like cookies…

 

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A few Peanut facts from igentry’s Interesting Facts:

 

  • March is National Peanut Month
  • Other names for Peanuts: Groundnut; Kikiriki (Croation); Inchik (Quechua); Cacahueta (Spanish); Jornöt (Swedish); Nzungu (Shona) 
  • Since 1964 NASA has had a tradition of taking peanuts on missions. 
  • Tom Miller pushed a peanut to the top of Pike’s Peak (14,100 feet) using his nose.  It took him 4 days, 23 hours, 47 minutes and 3 seconds. 
  • There are four types of peanuts grown in the USA — Runner, Virginia, Spanish and Valencia.
  • Peanuts flower above ground then migrate below ground to mature.  A mature peanut plant produces more than 40 pods which turn in to peanuts. 
  • Peanuts are legumes, not nuts. 
  • The peanut plant originated in South America.
  • As early as 1500 B.C., the Incas of Peru used peanuts as sacrificial offerings and entombed them with their mummies to aid in the spirit life.
  • Spaniards and Portuguese slave traders introduced them to Africa and Europe, and slaves introduced them to the American South.
  • The U.S. produces only about 6% of the world crop.  
  • India & China together produce almost 2/3rds of the world crop.

 

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 It’s National Peanut Month—go make some cookies! 

 

 

 

Flourless Peanut Butter Chocolate Chip Cookies

Prep Time: 10 minutes

Bake Time: 10-14 minutes

 

Preheat oven to 350 degrees F.  

Combine together in a bowl–you may need to use your hands:

1 cup Peanut Butter (I used half creamy half chunky)

1 Tablespoon Coconut Oil (optional–it just gives another dimension of flavor)

2/3 cup Brown Sugar, packed

1 large Egg

1 teaspoon Vanilla

1/4 teaspoon Sea Salt

1/2 teaspoon Baking Soda

Fold in:

1/2 cup Chocolate Chips

1/2 cup Walnuts, chopped

Roll into small balls and place on a cookies sheet.  Lightly press the dough.

Bake 10-14 minutes.  Let cool before moving off of pan—they are soft and crumbly when hot. 

Makes 20-24 two-inch cookies. 

 

 

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3 Comments

  1. Sarah says:

    Looks great! See, you’re an AWEsome baker.

  2. Roy John says:

    Two questions: “1/2 baking soda” refers to a teaspoon?
    How do you defin “medium size” cookie…

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