I realized that I haven’t posted since the snow melted (literally), but not for lack of cooking nor taking pictures of food! I’m still an avid chef, it’s just that grad school has a way of getting in the way of posts, amongst many other things.
Speaking of which, I’ve been trying to avoid food with added refined sugars (not too strict, when a labmate brought some pineapple cakes from Taiwan how could I say no?) during the weekday to help me deal with work stress. When pressure amps up I tend to let my sugar and caffeine addiction go out the window, leading to massive 4pm slumps and general grumpiness. The office M&Ms machine (automated, since we were formerly a robotics lab) does not help. This is surprisingly harder than it should be, mostly because someone who’s spent the past 4+ years obsessed with baking things decadent and delightful will just not accept a “healthy-ish” tasting agave-sweetened quinoa-flour-sprouted gluten free mumbo-jumbo dessert.
- 1 cup creamy peanut butter
- 1/3 cup honey or pure maple syrup (I used wildflower organic honey)
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 tbs Dutch process cocoa powder
- 3.5 oz dark chocolate bar coarsely chopped and divided (use your favorite dark chocolate bar and chop it, I used Ghiardehlli 60% Dark as it was on sale. You can omit and it will still be wonderfully rich, it doesn’t need the chocolate chips in case you are really being healthy.)
- sea salt, for sprinkling
- Preheat oven to 350 degrees F.
- Line a baking sheet with buttered foil or parchment paper.
- In a medium mixing bowl, beat together peanut butter, honey (or maple syrup), egg, vanilla, baking soda, and salt until smooth and creamy; about 2 minutes. Fold in 1/3 cup of chocolate chunks.
- Drop tablespoon sized balls of dough onto prepared sheets. Sprinkle with sea salt.
- Bake for 10-12 minutes or until cookies turn a slight golden brown underneath; do not overbake.
- Cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely. Repeat with remaining dough. Makes 18 cookies.