So before the new year begins and I got back to talking about health, and post more clean recipes- I thought I would give you one last decadent “fun” recipe.
A few posts ago I posted about my family’s annual cookie exchange- these are the cookies I made for 2013’s exchange (yeah I’m a bit behind). I made them for a few reasons- I love peanut butter and at the time I was on a kick of experimenting with gluten free recipes.
Here is what you need to make these beauties:
-1 cup creamy peanut butter or nut butter
-1 cup packed brown sugar
-1 teaspoon vanilla
-1 teaspoon baking soda
-1/2 cup Reese’s Pieces
-1/2 cup peanut butter chips
Essentially you put everything in a big bowl- from top to bottom, and mix together. Add the pieces and the chips last for easier blending.
Bake at 350 for about 15-20 minutes, then let rest on a cooling rack for another few minutes.
One batch will get you about two dozen cookies.
The macros for the cookies are as follows – for one cookie:
Total Fat: 8 g
Saturated Fat: 3 g
Polyunsaturated Fats: 1.5 g
Monounsaturated Fats: 2.5 g
**these are subject to change depending on the type of nut butter you select***
Total Cholesterol: 8 mg
Sodium: 74 mg
Potassium: 3 mg
Total Carbohydrate: 16 g
Fiber: 0 g
Sugar: 14 g
Protein: 4 g
These cookies are some of my favorite to make because I typically have everything I need already on hand- with the exception of Reese’s Pieces.
They are also gluten free, just make sure you double check your labels for any cross contamination – which will still impact someone with Celiac Disease. But if you’re just on the gluten free bandwagon- for all intensive purposes: these cookies are gluten free.
They are also a one bowl recipe- which I love- meaning you legitimately just throw each ingredient into one bowl and mix, until all of the ingredients are combined. So they are very easy to make (they are also easy to eat).
They can be whipped up in under an hour! So enjoy!