I love Michael Pollan’s book Food Rules, and my favorite rule is “Eat all the junk food you want as long as you cook it yourself.” It’s looking like I can eat as many of these peanut butter cookies as I want!
What you need:
- 4 Tbsp (1/2 stick) unsalted butter, softened
- 3/4 c creamy peanut butter
- 1 large egg
- 1/2 c packed dark brown sugar
- 1/4 c brown rice flour
- Pinch of salt
- 1/4 tsp baking powder
- 1/2 c 60% dark chocolate chips
- 1/2 c chopped pecans or walnuts
What you do:
- Preheat oven to 350°. Line two large baking sheets with parchment paper. (If using only one baking sheet, cool under running water and dry before reusing, as sheet must be cold.) Using a wooden spoon, cream butter until smooth. Beat in peanut butter, then egg. Add brown sugar, rice flour, salt, and baking powder. Stir to blend.
- Mix in chocolate chips and nuts. Dough should be soft and sticky. Drop by rounded tablespoons, 2 inches apart, onto baking sheets. (Use a second tablespoon to shape dough into a ball and to dislodge it from first tablespoon.)
- Bake until golden and just set, 12 to 15 minutes. Let stand on baking sheets for 5 minutes before transferring to a wire rack to cool.
Per serving: 148 Calories, 3 g Protein, 12 g Carbohydrates, 1 g Fiber, 11 g Total fat (3 g sat, 5 g mono, 2 g poly), 68 mg Sodium, Biotin, Vitamin B3 (niacin), Copper, Manganese
