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Saturday, October 6, 2012

Super Simple 4 Ingredient Flourless Cookies

Did you ever make bread cookies when you were younger, where you took a piece of Wonder bread, removed the crust, smooshed the dough into a shape and then baked it?

These cookies are a little like that; a real lowbrow kind of cookie. But one that will you get you through a midnight craving painlessly. Or one that can sub in for a cheap dessert when your assigned dessert guest didn't bring the dessert.

Did I mention these are gluten free too? A hell of a lot easier then working with xantham gum and potato flour. The chocolate cookie is slightly more work than the peanut butter cookie, but worth it.

Too me, the topping and optional ingredient is key. I've tried everything from basic chocolate chips and jelly to rice krispies and smashed potato chips. If you are making cookies at midnight, bold toppings are a must.

These kinds of cookies are a dime a dozen all over the internet. But now you have them at your fingertips.The base of each cookie is four ingredients, that number will increase if you add the options.

Take these cookies for what they are worth - the simplest form of cookie for emergency fat and happy moments.

Fat and Happy Food Blog Tips and Techniques: Both cookies may not appear completely cooked when you first take them out, but they do firm up and offer both crunchy and chewy textures. If over-baked they will be crunchy without any softness.

Super Simple Peanut Butter Cookies

1/2 cup peanut butter or almond butter
1/4 cup white sugar
1/4 cup brown sugar
Pinch of salt  (optional)
Dash of vanilla (optional)
Optional toppings (optional)

Mix all the ingredients together. Drop spoonfuls onto a greased cookie sheet leaving some room as these will spread out. Top with preferred toppings.

Bake at 350 degrees for about 10 minutes; the edges will begin to turn brown. Remove from the oven and let cool on the pan for 5 minutes before removing.

Four Ingredient Chocolate Cookies

2 egg whites
1/2 cup granulated sugar
1 scant cup of melted semisweet or dark chocolate chips
1/2 teaspoon vanilla extract
3/4 cup chopped pistachios, walnuts, chocolate, peanut butter or butterscotch chips (optional)

 Beat the egg whites with a hand held mixer until frothy. Slowly add sugar until soft peaks form. Gently fold in melted chocolate and vanilla. Add the optional nuts, chips, etc if desired. Stir until blended.

Drop by spoonfuls on a lightly greased baking sheet 2 inches apart. Bake in a 350 degree oven for about 10. Cool a minute or two before enjoying.

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