I had planned a warming porridge for this past week’s post but a combination of weather (oppressively hot) and a new baby (not mine) queered the pitch.
That’s alright because in the process of being derailed, I discovered these obscenely delicious cookies. So I hope you don’t mind me interrupting your Sunday evening to bring them to you.
I still get nervous whenever I share cookies of this nature (you know, the
weird unconventional kind) with another living being outside our family so it was not without some relief (and a great deal of pleasure) that I received a message (the very next day) from our lovely neighbor — and new mom — letting me know that there were no cookies left and could she please have the recipe.
With only 3 base ingredients in the batter, it’s the kind of recipe you look at and think, really? How is this ever going to work… and yet, it does. Every time. The cookies firm up on the exterior just like conventionally baked ones while remaining gorgeously moist and melt-in-your-mouth tender on the inside. A concentrated protein snack that delivers all the yumminess we occasionally crave without the usual load. And, it might take about 7 minutes to pull together.
My husband, who describes these nut butter bites simply as wicked, insisted that I blog the peanut butter/chocolate chip version (his favorite and the variety we made for our neighbor) but of course, you could experiment with other nut or seed butters here and play around with add-ins of choice. One of my favorite variations is with dried cranberry and shaved coconut in place of the chocolate and I also like to make these with almond butter ~ more expensive but another delicious and nutritious option.
For best results, be sure to read the Notes in the recipe card below and I invite you to drop in to let me know about your own variations and reactions to these kookie cookies!
- 1 cup all natural creamy peanut butter
- 1 egg
- ⅓ cup pure maple syrup
- scant ½ cup dark chocolate chips or alternate add-ins of choice: dried cranberry, apricot, cherry, raisin, coconut shavings, etc.
- Preheat oven to 350F
- Place peanut butter, egg and maple syrup in a large mixing bowl and beat with an electric mixer until fully integrated (only about 15 seconds).
- Add chocolate chips and mix by hand (with a spatula or wooden spoon).
- Drop the cookies by tablespoon full (or so) onto a cookie sheet lined with parchment paper, allowing at least one inch between the cookies (they don't spread a great deal).
- Bake the cookies for 8-10 minutes or until they are firm to the touch and just starting to take on a golden exterior.
- Remove the cookies from oven and allow then to cool on a rack before enjoying.
- Store any remaining cookies (!) in an airtight container in the fridge for up to 5 days. The cookies will darken somewhat but will be equally (if not more) delicious.
Unsweetened PB: I used an unsweetened natural peanut butter in this recipe and determined the amount of maple syrup accordingly. If you are working with a sweetened PB, you may wish to adjust the syrup content (although this can sometime influence the result - the syrup assists with binding) so my best suggestion would be to wait until you need more nut butter and opt for unsweetened for the purposes of this particular recipe.
Allergies & Preferences: As mentioned in the post, you can experiment with any nut or seed butter here so don't be deterred by the use of peanuts in the demo recipe. Both sunflower seed and pumpkin seed are low allergens.
Additions & Substitutions: As mentioned in the post, feel free to sub other fruit/nuts/seeds in place of the chocolate in this recipe. Adding liquids (lemon, mint, vanilla, etc.) may influence the outcome though, so you might wish to start with increments (1 tsp for example) and see how the recipe responds.