Healthy cookie challenge leads to new favorite recipe
Before the New Year Nick Anglemeyer, of the famed Rein Juicery in South Bend, was telling me how good the food on my Instagram (@followtheflavor) account looked and jokingly asked when I was going to make them something fancy to try. I just so happened to be making cookies the next day for a New Year shindig at our place and mentioned I could totally bring some cookies next time I visited.
We started arranging a trade when Scott Anglemeyer mentioned he was trying not to eat flour or refined sugar. The put a minor cramp in my existing cookie plans. But I took it as a fun healthy cookie challenge and went to work experimenting with some new recipes. My famous go-to monster cookies are flourless, but have plenty of refined sugar. So I made them with honey and maple syrup instead of sugar. They were delicious, but the texture was a bit weird and they looked pretty sorry.
So I started a deep internet search for recipes that sounded like they might be winners. I tried three different recipes and ate numerous cookies on this journey before I took two different types of cookies (one featuring mashed sweet potato) and one tiny fudgy gluten-free brownie over to the Anglemeyer brothers.
My favorite recipe was so unbelievably simple that I’m still in disbelief after making them twice that the recipe works and the cookies it produces are also quite lovely to behold. The originally recipe from Detoxinista.com features only 6 ingredients: peanut butter, honey, egg, baking soda, salt and chocolate chips. How does that even work? What?
I’m still a little baffled, but excited about the possibilities for more cookie experiments based on the simple concept that you just don’t have to have flour or oats to make a tasty cookie.
I guess the baking soda is the key to this recipe because when I spooned the ridiculously sticky dough out onto the parchment paper lined cookie sheet, I thought I was being very modest with tiny spoonfuls, but the cookies puffed up brilliantly.
And, of course, I used Honey From the Hood, which is produced in South Bend, when I made the recipe.
These cookies are so tasty, healthy and perfect to share with your gluten-free friends and family.
Flourless Peanut Butter Dark Chocolate Chip Cookies
Adapted from detoxinista.com
Makes about 24 cookies
- 1 cup crunchy (or creamy) organic natural peanut butter, unsalted
- 1/3 cup honey
- 1 egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- ½ teaspoon vanilla extract
- 3/4 cup dark chocolate chips (as many as you can get to still stick to the batter)
- Preheat your oven to 350F.
- In a medium bowl, mix together the first six ingredients until a thick, gooey batter forms. Fold in the chocolate chips.
- Using a tablespoon or cookie scoop, drop batter onto a baking sheet lined with parchment paper.
- Bake for 8-10 minutes at 350 F.
- Once the cookies are lightly browned, remove the pan from the oven, and let the cookies to rest on the baking sheet for 10 minutes.
- Once the cookies are cool and firm enough to handle, use a spatula to transfer to a wire cooling rack to cool completely.