It started with kale chips. I’m pretty sure I’m the last being on earth to hop on the kale chip train. Like, WHAT have I been waiting for???? Kale chips are like eating air!!! Delicious, nutritious, super crispy air. I want kale chips all day every day UNTIL THE END OF TIME. Please remind me of this the next time I start resisting a trend.
Next: hard-boiled eggs. Umm…yeah. I really don’t have an excuse. I think I thought they weren’t good so I never bothered trying them but…WHY?! They make my salad 2352353262 bajillion times better! And more filling! Eggs!
Aside: I’ve decided I want to get chickens! We’ll talk about this later.
And speaking of salads… my sister recently introduced me to fresh peas on my salads. HELLO. I love how they *pop!* when you bite into them. The last time I ate peas I was 10 and had been pushing them around my plate for at least 2 hours, refusing to eat the one last bite that would release me from the dinner table. What was I thinking???? Peas! Duh! Yum!
And finally….baking without flour. Who knew it was possible? I certainly did NOT. I always thought the rules of baking were:
So it came as a total surprise when I decided to bake cookies sans rule #4 and they came out AMAZINGLY.
W-O-W. Chewy ooey gooey melty goodness.
Have you had any food revelations? What other delicious things am I missing out on??!
Flourless Peanut Butter Chocolate Chip Cookies (adapted very lightly from Martha Stewart)
yield: about 24 cookies
- 1 cup chunky unsalted peanut butter (you could also use smooth or honey roasted, but I liked the texture of chunky PB best)
- 3/4 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips
- Preheat the oven to 350 degrees. In a large bowl or the bowl of a stand mixer, beat the peanut butter, brown sugar, egg, and vanilla on medium until smooth. Stir in the baking soda and salt until well combined. Stir in the chocolate chips.
- Roll the dough into balls, one heaping tablespoon* at a time. Place on a cookie sheet and bake for about 12 minutes, until the edges are golden brown. Don’t let them overcook – you want them to be a bit gooey inside! Remove from the oven and allow to cool on a wire rack.
*I wanted my cookies to be a bit bigger so I made roughly 1 1/2-2 tablespoon balls of dough. If you do this, make sure to add about a minute of baking time.