Tag Archives: three ingredient cookies

Fun Friday: Three ingredient cookies

10 Mar

I added a fourth ingredient…can you guess what it is?

Good morning and TGIF!

Happy Friday to you all. It’s been a little bit since I did a Fun Friday post, so I thought I’d share a fun one with you this week.

My whole “after school snack” routine has gotten a bit derailed lately, mostly because many days no one is coming right home after school, which makes me really the only one who is home and hungry and means I’m always throwing an extra snack into everyone’s backpack to get them through the day. They eat lunch so early in the morning at school that they are starving by 3:00.

Additionally, since my youngest has had to go gluten free a little more than a year ago, one of the things she often takes for lunch is muffins (gluten free, obviously). That knocks off a good 3/4 of my go-to after school snack ideas. I love muffins and I loved making them to eat after school because then we have them for breakfast the next day, if there are any left. Now, out of convenience, I buy six packs of freshly made muffins, four varieties at a time every couple of weeks, at our local gluten free bakery, A&J’s, and I freeze them. By the time she eats lunch they have thawed.

I try to make my snacks healthy as often as I can, and so in going gluten free, I’ve relied on many dips (like this one from 2012 or this one from 2013), cheese and apples, fruit platters and the like. However, I did find a go-to cookie recipe that is fast, easy, healthy and gluten free, as long as you have gluten free oats, which I always do (thanks Bob’s Red Mill!). I have seen this recipe on several sites, and the one I am sharing today is from Recipe Diaries. I have seen versions of these cooked in the oven and I have even seen some that are microwaved. I have only ever cooked mine in the oven.

This week when I made these, I used 3 bananas and 1 1/2 cups of oats to make more cookies. I am also partial to Craisins over raisins, so I used a box of Craisins that is the lunchbox snack size (mostly because that’s what I had on hand) and it was the perfect amount. I’m also VERY partial to chocolate chips, so I threw some of those in too. In the past I have subbed dried pomegranates for the fruit and they were tasty too. Almost anything goes.

I have always tried to make my kids aware of serving sizes when it comes to food, and they always ask me how many or how much of something they are allowed to have, especially when it comes to something like muffins or cookies. With these, it’s nice to know that although they still can’t have an unlimited amount, at least the ones they are having are really pretty healthy, overall. They make a great snack and they satisfy my craving for a little something sweet.

I encourage you to try out the recipe at Recipe Diaries, and have a great weekend!

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Peanut Butter Chocolate Chip Cookies

10 Feb
Peanut Butter Chocolate Chip cookies

These are my go-to cookie when it's after dinner and I'm craving a quick cookie for dessert.

My friend Marcia and I both found this recipe at the same time a few years back. I called her to tell her about it and vice versa. I’ve been making it ever since. I’m not even sure where I first saw it, I think in my Name Brand Cookie cookbook maybe.

Anyway, as is typical for recipes I like, it’s fast and easy and has few ingredients.

INGREDIENTS

Few ingredients...super easy!

1 cup packed light brown sugar

1 cup chocolate chips (I use semi sweet)

1 cup peanut butter

1 egg

DIRECTIONS

Preheat oven to 350 degrees

Put all ingredients into bowl and mix thoroughly.

Drop by rounded teaspoonfuls onto ungreased cookie sheet, about 2″ apart. Press down lightly with fork and sprinkle a little sugar on top of each one.

Bake 12 minutes until set. *check for done at 10 minutes, 12 may be too long depending on your oven.

Let stand on cookie sheet 2 minutes, remove to wire cooling rack. Cool completely.

Makes 2 dozen