Flourless Peanut Butter Chocolate Chip Cookies

This is a non-flour version of the classic peanut butter and chocolate cookie. It's very easy to make - and it works fine with natural peanut butter, like Adam's; just add a little milk until you get a slightly creamy consistency.

You Will Need:

1 1/4 cups peanut butter
3/4 cup packed light brown sugar
1 egg
1 teaspoon baking soda
1/2 teaspoon pure vanilla extract
1 cup chocolate chips of your choosing

Parchment paper, slip mat, or shortening for greasing
Mixing bowl and spoon or electric mixer
Baking sheet
Spatula
Cooling rack

How to Do It:

1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper, slip mats, or lightly grease each with shortening; set aside.

2. In a mixing bowl, combine peanut butter and sugar. Stir in the egg, baking soda, and vanilla until smooth. (If using Adam's peanut butter, now's the time to add milk, just a teaspoon or so at a time, until the mixture is creamy and smooth.) Fold in the chocolate chips.


3. Form dough into approximately 1 inch balls. Place on the prepared baking sheets about 1 inch. apart. If desired, you may flatten each ball with a fork, creating the classic peanut butter cookie criss-cross pattern.

4. Bake for 8 - 12 minutes, or until puffed on top and slightly golden. Remove from the oven and allow to sit on the baking sheet for 1 minute before transferring to a wire rack to cool.

Makes about 2 dozen.