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Bill writes, "These are a healthy and sweet alternative to cookies made with milk and wheat."

  • 1 Cup extra crunchy peanut butter
  • 1 Cup brown sugar
  • 1 egg
  • 1 tsp. baking soda
  • 1 Cup dairy-and-wheat-free chocolate chips (regular chocolate chips have milk but not wheat)

Preheat oven to 350°. In a large mixing bowl, cream together the peanut butter, brown sugar, egg, baking soda and vanilla. Fold in the chocolate chips. Spoon by the tablespoon onto parchment paper-lined cookie sheets and bake at 350° for 10-12 minutes, longer if you like your cookies crispy.

Note: For gluten-free recipes, vanilla must be distilled using wheat-free spirits. PENZEYS PURE VANILLA EXTRACT is gluten free.

Prep. time: 10 minutes
Baking time: 10-12 minutes
Yield: 26 cookies

Nutritional Information:
Servings 13; Serving Size 2 cookies (53g); Calories 250; Calories from fat 140; Total fat 16g; Cholesterol 15mg; Sodium 210mg; Carbohydrate 26g; Dietary Fiber 2g.

Single Strength Vanilla 4 oz. Bottle

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