My brother eats peanut butter like he’s training for a marathon.
I should know.
(Been there, done that, doing that.)
Every morning for breakfast he has a bagel with peanut butter, which is what I used to eat after my 20 mile runs.
His endurance event?
Does that seem fair to you?
Out of jealousy sisterly love I’ve taken it as my life’s mission to combat his faster-than-the-speed-of-light metabolism.
Put it to the test.
Give it a run for it’s money.
(That’s really the only indicator that we are related. Other than the fact that we have the same eyes. And cheekbones. But those are trivial compared to mutual nut butter adoration. Seriously.)
My compulsion to nourish him was put to the test a few weeks ago when I decided to go my parents’ house on a whim.
I knew I couldn’t arrive without a baked good. But when I opened my fridge to assess its contents, I realized that something was amiss.
I had run out of butter. It was my worst nightmare come true.
I suppose I could have run across the street to the store but I had just run 9 miles that morning and that seemed like more than enough cardiovascular exertion for one day.
Hmm. Dilemma, dilemma, dilemma.
Then, in a moment of divine inspiration, I realized that one doesn’t need butter when one is making peanut butter cookies. The peanut butter itself fatty enough. However, instead of being chock full of saturated fats like dairy butter is, it has good-for-you monounsaturated fats. A win/win situation if you ask me.
The end result being a thick, chewy, delicious cookie that would satisfy any peanut butter lover’s cravings. My brother ate more than his fair share within the first hour of me arriving home.
Adapted from The Curvy Carrot
Peanut No-Butter Chocolate Chip Cookies Recipe
- 1 cup peanut butter, or any other nut butter
- 1/2 cup granulated sugar
- 1/2 cup maple sugar, or brown sugar
- 1 tsp baking soda
- 2 eggs
- 1 tsp vanilla paste
- 1/2 cup AP flour
- 1/2 cup chocolate chips
- 1/2 cup 70% dark chocolate, cut into chunks
1. Preheat oven to 325 F.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the peanut butter, sugars, and baking soda until well mixed.
3. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Add the vanilla paste.
4. Add in the flour, mixing until well-combined. Stir in the chocolate chips and chunks.
5. Line a cookie sheet with parchment paper. Using a cookie scoop or your hands roll the dough into 1 1/4-inch balls, slightly flattening each one, and place onto the cookie sheet.
6. Bake the cookies for 10 minutes, or until the cookies are slightly puffy and light brown around the edges. Allow to cool on a wire rack.