Flourless peanut butter chocolate chip cookies
I was never very great at mathematics, however there is one very important equation which I have yet to find fault with. That is, salty + sweetness = a match made in heaven!
The best example I can provide of this significant part of my mathematical (and OK, culinary) education is the perfect balance of peanuts and chocolate when put together.
There have been a fair few recipes I have made which unite these ingredients together (see my post on Mother’s Day Cheesecake) – these peanut butter chocolate chip cookies are a new venture.
As on any given rainy weekend with nothing much to do, baking is one of my favourite pastimes. However I have come to realise that the benefits of these cookies from Nigella Lawson’s Simply Nigella do not just lie in the taste…
Not only are they super easy and quick to make (I knocked them up in under half an hour, not including the cooling time!), they are also both gluten- and dairy-free. Without using any flour at all, only a handful of ingredients are specified in the recipe.
“I can’t seem to stop making these, and as I make them, so they get eaten. Luckily, they are extraordinarily easy to throw together.” – Nigella Lawson, Simply Nigella.
Ultimately, I baked these with the intention of getting my fix of peanut butter and chocolate, as my favourite Whittaker’s Peanut Butter Chocolate bar seems to have been discontinued. And while these cookies provided my fix, I personally feel that the ratio of peanut butter to chocolate is not balanced enough for my taste.
But that is part of the beauty of home cooking: being able to adjust and accommodate to your own tastes.
Stay tuned for more of my baking adventures!
To make these simple, salty and sweet cookies check out Nigella Lawson’s recipe in her book Simply Nigella (‘Sweet’ chapter, pg 326). The recipe isn’t currently posted on her website, but you can find close variations of it on the internet.