Carrie Fehr

From kitchen to table in minutes! Soft and chewy, this versatile gluten free recipe is also delicious with almond butter and a light sprinkle of salt on top. Personally, I love the crunch of salt, especially fleur de sel, which isn’t particularly salty, but is more mineral tasting.  

Ingredients:

1 cup unsalted peanut butter

½ cup maple syrup

1 egg

½ teaspoon baking soda

¼ teaspoon salt

3/4 cup chocolate chips

Fleur de sel or kosher salt (optional)

Directions:

Preheat oven to 350° Line one sheet tray with parchment paper.

In a medium bowl, cream together peanut butter and maple syrup.  Add egg and mix thoroughly.  Mix in baking soda and salt.  Combine the chocolate chips.  The dough will be sticky.

Using a 1 tablespoon ice cream scoop, drop dough onto the prepared sheet pan setting 2 inches apart. Slightly flatten each ball with a fork, making a cross pattern on each cookie. Lightly sprinkle fleur de sel if using, over the top of each cookie.

Bake about 10-12 minutes.  Remove from sheet pan to cooling rack.  Makes 1 dozen cookies.