In place of the powdered honey, you can use regular sugar or coconut sugar. You might consider lowering the amount to 2/3 cup instead of a full cup to cut down on the sweetness. (These guys are really sweet).
In place of eggs, you can use unsweetened applesauce, (I am following a vegan diet as of late, and so tonight when I made these I used 1/4 cup + 1/8 Cup applesauce instead of the eggs and it worked perfectly). A word to the wise, adding applesauce in place of eggs adds sweetness to an already sweet cookie.
In place of the Peanut butter, you can substitute almond butter, cashew butter, hazelnut butter or natural peanut butter. I would recommend using a nut butter that is less sweetened than commercial nut butters. I always prefer to make my own, but you can of course use commercial products with great success. Because of my sugar issues, (and if you want to make this refined sugar free) I would recommend using either an unsweetened nut butter, or one sweetened with either agave or palm sugar, or (if you like) something like turbinado or "raw" cane sugar.
For the chocolate chips, you can either use regular chocolate chips, (as shown in the pictures) or a product like Enjoy life semi sweet chocolate chips, or make chocolate chunks from my Chocolat recipe.
My husband who eats what he pleases ate quite a bit of these tonight when he came home from work. So, if you don't want anyone to know that these cookies are "allergen friendly" then don't tell them. I have found that when you introduce something that you have made, no matter how delicious it is, as "gluten free," "Dairy free," etc people decide right then and there that it isn't going to taste good. So, if it comes up, tell them, but if not, let them enjoy it, and you can smile to yourself that you made something that JUST ABOUT ANYONE CAN EAT that is delicious.
NOW ON TO THE ORIGINAL POST:
Well, nothing says delicious like chocolate and peanut butter! I received a cookie recipe that is FLOURLESS from my husband's step-mom, but it is just peanut butter. Although they taste good, I am always looking for ways to add more deliciousness to existing recipes. I love to tweak things and make them my own.
We're lucky I got what pictures I did! Husband came home last night and saw them in the fridge and scarfed down half of them! Then, this morning, my sweetheart let me sleep while he took care of little man, and by the time I got up there were only two left. That's right, Ez had a LOT of cookies for breakfast. That's okay. It's not like mommy hasn't been guilty of chocolate cake breakfasts, or cookies for dinner.
So, on to the recipe!
1 Cup powdered honey (or you can use sugar)
2 eggs (I use Large eggs)
1 Tbsp gluten free vanilla (no caramel coloring allowed!)
3/4 Cup Peanut Butter (I use Skippy Natural-Delicious!)
1/3 Cup cocoa powder (I buy it in bulk at the Natural food store)
1 Cup Semi Sweet chocolate chips
Put powdered honey, eggs and vanilla in a bowl and mix it for about a minute or two until it's nice and creamy. Then add the peanut butter, and cocoa powder and mix for another minute. Add the chocolate chips and just mix until they are well mixed in.
If the cookie dough makes it from this stage to the pans, GOOD JOB!
With whatever dough you have left, (ha ha) use a teaspoon to put down some dollops on to an ungreased cookie sheet, (I have wilton non stick cookie sheets, but I don't think it really matters) flatten them a little, (mine were about 1/4 inch thick) with the back of a spoon or fork, (or wet fingers) and place them in a preheated 350 degree oven for about 8 minutes. Pull them out and make sure they aren't gooey. You can continue to cook them for another 2 minutes if you think they aren't finished yet. Be careful though, because they can burn pretty fast!
Now, pull them out, let them cool, eat and enjoy. (If you get one before they are scarfed up by your family!)
With Love,
Suz
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