Best freakin’ cookie ever

I keep coming back to this same cookie recipe.  It is the bomb I tell ya, the bomb!

Why?  Well there are several reasons…

1. Super easy to make.

2. It is dairy free!

3.  It contains peanut butter

4.  and chocolate!

5.  did I mention it is super easy to make?

6.  Gluten and flour free 🙂

Here is a shot of them and the recipe to follow.  I have adapted it from Martha Stewart as I don’t think it needs peanuts nor the chocolate chips.


  • 1 cup creamy peanut butter (I used Adams natural)
  • 3/4 cup sugar
  • 1 large egg (lightly beaten)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (I actually skipped the salt)
  • Baker’s semi-sweet baking chocolate squares (I used two but one is fine…chop with a knife)


  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in semisweet chocolate shavings.
  2. With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
  3. Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.

Try them out and let me know what you think!

Happy Monday ya’ll 😀

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Categories: BleuOiseau Photography Happenings, Mosaic Mondays


Natural Light Photographer + Designer fine art*landscape*portraiture


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