Yes, I’m back…..I didn’t quit, I wasn’t MIA, I didn’t throw my laptop out the window and I most certainly did not lose my passion for following in Oma’s footsteps to bake my way into everyone’s hearts……I simply took a little break from sharing all the deliciousness with the world (well, at least with social media!). I was still busy baking away, sharing the goodies with friends and family and definitely enjoying EVERY SINGLE MINUTE of it! Summers are busy for most people, vacations, kidlets out of school, barbecues, picnics, beaches….the list goes on. I did partake in most of these, however, I’m a bit of a sports nut, especially in the summer when I can A) be outside doing as much as I can that is sports related or physically active and B) dust off my cleats and glove and get back on the diamond! So that was basically what took up most of my free time over the past several months, hence the hiatus from blogging!
Ok, sooooo I thought I’d come back with one of the most popular and tastiest cookies I’ve ever made (aside from my mom’s recipe, which came from my Oma). They are not only incredibly simple, but they are gluten free and healthy – yes, healthy (unless you eat the entire batch in one sitting!) The amazing chef responsible for this recipe is Vanille Verte’s Nathalie. I’ve made many recipes from her site and every single one has been outstanding. But these……these literally make your taste buds dance on your tongue! Salted Peanut Butter Chocolate Chip Cookies. Go ahead, say it out loud “Salted Peanut Butter Chocolate Chip Cookies” Just saying it makes your mouth water and now you want to try one, don’t you?
Well there are only 6 ingredients in these and they literally take 20 minutes to make, so get to it. One egg, peanut butter, coconut palm sugar, vanilla, chocolate chips and sea salt. Seriously, that’s it! Easy Peasy and did I mention Gluten Free?? The only tricky part (and it’s not even really all that hard) is that you cannot overcook these otherwise they will be really dry!
Because these do not have any flour in them, the bottoms may burn a bit if they’re directly on the baking sheet, so be sure to line your baking sheet with parchment paper. They don’t spread out too much, and when you scoop them out, they should be kept round-ish, so they will bake evenly AND that also makes it way easier just to pop them in your mouth in one bite You will not be disappointed with these chunks of heaven.