Sometimes embarrassing things happen. Sometimes I regret things. And then I laugh it off. That’s what I’m trying to do right now- after a very embarrassing and drunken time at a wonderful Christmas event two nights ago and going to bed with a head full of wine and regret, I woke up miserable yesterday morning. I felt regret because I wish I had stayed longer (if only I was physically capable of doing so), as it would be my last Christmas Ball here at the university before I graduate. What perked me up was the realization that I am still young, and I have the rest of my life to experience equally, if not more, exciting things: birthdays, graduations, anniversaries, weddings, baby showers… even a chai latte, which was a big part of brightening my morning most days. I also felt a little bit better after one of my best friends confessed to doing a few silly things herself. By the time I realized that my sweater was on inside out, I was in a good enough mood to laugh at myself again.
I do know one thing, though: I will never regret making these peanut butter cookies. I made these for a bake sale two weeks, and they were a hit with people who tried them (or at least I’d like to think so). They take an amazingly short time to make (I made them in the time span of ONE Lana Del Rey song. ONE!), and only require four ingredients. They are also gluten-free! My boyfriend’s reaction: Gen, you truly are a domestic goddess.
Coincidentally, Ashley from Bloom and Nourish posted a recipe for these just a week or so ago. Her recipe is very similar to this one, although it is much healthier and she adds a special touch to the cookies with sea salt and chocolate.
This recipe is adapted from Joy The Baker, who practically bakes magic.
P.S. these cookies are perfect to mail, because they don’t go bad easily. So. Yummy. Whoever you gift these to for Christmas will love you forever- unless they’ve got a peanut allergy.
Flourless Peanut Butter Cookies
*yields around 24 small-medium cookies
1 cup peanut butter, preferably no sugar added, crunchy, and organic
1 flax egg (3 tablespoons water to 1 tablespoon ground flax)
1 teaspoon baking soda
3/4 cup cane sugar (Joy originally called for 1 cup, but I find that a bit too sweet!)
Preheat the oven to 175 degrees celsius
In a large mixing bowl, blend the peanut butter and sugar together. Add the egg and baking soda, and mix until all the ingredients are blended together.
Line your baking tray with baking paper. Roll the cookie dough in your hands to form little balls, and press down with a fork to shape and flatten the cookies.
Bake for 10 minutes. And I know it’s hard, but wait for the cookies to cool before eating them! I like to slice bananas or put a teaspoon of raspberry jam on them.
Enjoy : )
Wishing you much love and happy kitchen adventures,