I do love taking on a challenge. They say high achievers usually choose to do things of medium difficulty because they don't like failing or feeling like something was too easy so they didn't accomplish anything. I'd say that was kinda true about this recipe.
You see, I decided to start participating in this thing called The Secret Recipe Club. Basically a bunch of food bloggers get together, and a moderator assigns each person in the group another blog (but it's a secret!), and you have to make one of their recipes. Cool, yeah?
|Fun fact: the fork marks in peanut butter cookies aren't just decorative. It's cause the dough won't flatten by itself so the insides wouldn't get cooked unless you pushed the dough down.|
The blog assigned to me was one called The Mommy Bowl, which sounds about as far away from my current life as possible. Deanna makes primarily vegan and gluten free recipes, so I was pretty nervous about making anything from her site (keep in mind I was looking for something to make like, the day before I went back to school so I didn't exactly have time to go buy rice flour or xanthan gum or anything). After panicking, I finally found something feasible: Peanut butter chocolate chip cookies (anyone sing this horrible song in elementary school besides me?). They were really tasty! I used some natural peanut butter with flax and wheat germ in it, which made me feel fancy and less guilty for unhealthifying these cookies, haha. Check out the links at the end of the post for the other blogs that participated in my group this month!
Peanut Butter Chocolate Chip Cookies
adapted slightly from The Mommy Bowl
1/2 cup (104 g) coconut oil
1/2 cup (128 g) natural peanut butter
1 cup brown sugar (not packed)
1 t. vanilla
1 cup flour
1 t. baking soda
1/2 t. salt
1/2 cup chocolate chips.
Preheat oven to 350°. Cream the oil and peanut butter together. Add the sugar and beat well. Add the egg and vanilla and beat until well incorporated. Beat in the flour, baking soda and salt. When dough is thoroughly combined, stir in the chocolate chips.
Drop by rounded tablespoons or small cookie scoop onto parchment-lined cookie sheets. Using a fork dipped in water, flatten the cookies gently in a criss-cross pattern. Bake for 9-12 minutes until golden brown. These will be fragile until cool.