Since it’s Friday, a lot of things can be justified.
I might drink an extra cup of coffee in the morning (and another one in the afternoon).
I might take extra time to get outdoors.
I may not make my bed, since it’s Friday.
I might eat dinner out and NOT think about the calories I’m consuming.
I may let Lucy stay up later than normal.
I may leave the vacuuming until tomorrow.
I might make cookies in the afternoon, just so I can eat them after lunch AND dinner, since it’s Friday.
Since it’s Friday, I’m posting an extra recipe. AND because I made cookies. AND because I want someone else to indulge with me…since it’s Friday. Please make them. Please eat them. And please don’t feel guilty.
Believe me, I am the first to gawk at a healthy dessert recipe. Let my health foods be healthy and my treats be fattening. However, I have always been curious about using natural peanut butter in peanut butter cookies and wondered if this healthier substitute would even be noticeable.
After seeing a recipe using the natural nut butter I was inspired to recreate this recipe on my own. I threw together this recipe, adding in a few healthy ingredients along the way. The result? A crumbly, buttery, fragrant, decadent, chocolaty, peanut buttery cookie like I have never before tasted. There is NO reason to add butter to peanut butter cookies, NO reason to use that oily, sweetened regular peanut butter, and now NO reason not to eat (at least) two of these cookies!
The best thing you can do when you make these is form them small, so that you can eat can eat a bunch without feeling guilty. Besides, they have protein and hearty grains in them so they might as well be a health food.
¾ cup sugar (can use ½ cup white, ¼ cup brown OR all white)
1 cup natural peanut butter
1 tsp vanilla extract
1 tsp baking soda
¼ tsp salt
2 TB wheat germ (optional, but delicious!)
¼ cup whole wheat flour
Semi-sweet chocolate chips, I used minis
Combine the egg and sugar in a medium bowl. Whisk vigorously, until the mixture reaches a pale color. Add vanilla and peanut butter and stir, with a spatula, to combine.
*TIP* To prevent the peanut butter from sticking to the measuring cup, spray it with cooking spray before measuring.
In a separate bowl stir together the baking soda, salt, wheat germ, and flour. Add to the wet ingredients and mix until the flour mixture is completely incorporated. Roll the cookie dough into balls and place on a parchment paper-lined (or non-stick) cookie sheet. If you’d like, use a fork to press down the dough. Bake for 7-8 minutes in a 350 degree oven or until the tops are slightly brown.
Let the cookies rest on the baking sheet for several minutes before moving them onto a cooling rack. Beware, these cookies are extremely tender, so be especially careful when you move them or else you may end up with peanut butter cookie crumbles.
Not that cookies crumbles are all that bad. In fact, they taste fantastic on top of ice cream. You should do that.
After all, it is Friday.