I observed passover for the first time this year. That means no flour (among other things). In previous years I've made the light and often fat-free meringues or the incredibly unhealthy and delicious toffee matzah crunch.
This year I decided to go somewhere in the middle, though I have to admit it's a mistake to think of these cookies as anything but rich. They have a little bit of protein, because of the peanut butter, but that's as much of a healthy glow as I can lend these four ingredient sugar bombs.
Peanut Butter Chocolate Chip Cookies (gluten free)
1 cup peanut butter
1 cup sugar*
1 large egg
1/2 cup chocolate chips
(*you can reduce this to 3/4 cup, if you want)
Mix all ingredients and drop by the tablespoon onto a greased or lined baking sheet. Bake at 375 degrees F for 6-9 minutes. The bottoms will start to brown. Be sure not to overbake, or it'll become crumbly. Don't worry too much. It'd still be delicious crumbs.
When I was putting together the dough, I really didn't expect these to bake into something that had the texture and sturdiness of a cookie. Somehow, they do.
