Another cookie recipe!
This one is more of a “Sunbutter Chocolate Chip” kind of recipe. It does not require alot of ingredients. The only thing is making sure you have enough room in your freeze to let the dough “chill”, so it’s more like regular cookie dough and easy to roll and place on a baking sheet.
I used a recipe by Nicole, from her awesome page “Gluten-Free on a Shoestring”. It is titled: “Gluten-Free Flourless Cookies: Peanut Butter Chocolate Chip”.
I am not an experienced baker, which is probably why I had difficulty. I sorta (okay, I did!) burnt my SunButter. I decided to go ahead and continue making the cookies to see how they would turned out. It would not hurt to try. I had used up alot of sugar already. All was left was the beaten eggs and chocolate chips. So, I went ahead and continued–even with my burnt SunButter. The directions were pretty straight forward. I used carob chips instead of chocolate chips.
The cookies came out flat and crispy! Most of them were giant size cookies, because I just used a spoon to scoop it onto the baking sheet. They are pretty decent cookies. I use the word “decent”, because remember I did burn the SunButter. They are still good in spite of burning the seed butter. I am definitely going to have to try this recipe again, and perhaps I will not burn the SunButter in the process.
All this cookie making has got me wondering about making cookie dough to freeze, particularly for the chocolate chip cookies that I made earlier. In comparison, the chocolate chip cookies are better. These ones may not compare, but they are pretty good! :)