It's nice to make something special for just you. This cookie is delicious and takes about ten minutes to do from start to finish. The oats and peanut butter pushes it to the healthy side by providing a needed boost of long-lasting energy.
The ingredients are few and are all pantry staples (from Lindsay Maitland Hunt’s Healthyish cookbook via Food52)
Using a fork, blend the first four ingredients until the mixture forms a stiff paste.
With your fingers, form it into a thick disk and put on a small plate lined with parchment paper. The parchment paper allows transferring it to another plate if desired. Also it seems to me that it helps the bottom of the cookie to firm helping it to hold together. Score down the centre with the tines of a fork. Put in freezer for around five minutes.
Meanwhile measure out the chocolate chips and put in a ceramic bowl.
Place bowl in microwave or over boiling water in a pot on the stove. Stir once or twice as the chocolate melts. I don't know about you, but I find melting chocolate extremely relaxing. And that delectable fragrance whets the appetite!
Spoon over a half of the cookie or the whole surface if you prefer (that way you get a bit of chocolate with each bite!) If it doesn't set on its own, put it back in the freezer until the chocolate becomes solid. Peel off the paper.
Don't forget to sprinkle the fleur de sel before serving! Though it doesn't have the alluring fragrance of a baked good or can't be dunked into coffee, it was an excellent treat. I forked off chunks which stay together enough to be handheld and popped into my mouth. The creaminess along with some crumbly crunch coupled with the contrast between salty and sweet makes this cookie a delight. Its cold state plus not having to turn on the oven was welcomed here in southwest France as the days are still quite warm.
À la prochaine!
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The ingredients are few and are all pantry staples (from Lindsay Maitland Hunt’s Healthyish cookbook via Food52)
- Peanut butter, natural, creamy, 2 T
- Oats, quick-cooking or instant, 2 T
- Sugar, Icing/confectioner's, 1 tsp (regular sugar can be buzzed in a food processor till it becomes powdery)
- Vanilla, 1/4 tsp
- Chocolate chips, semi-sweet, 1 T
- Fleur de sel/flakey sea salt, a sprinkling
Using a fork, blend the first four ingredients until the mixture forms a stiff paste.
With your fingers, form it into a thick disk and put on a small plate lined with parchment paper. The parchment paper allows transferring it to another plate if desired. Also it seems to me that it helps the bottom of the cookie to firm helping it to hold together. Score down the centre with the tines of a fork. Put in freezer for around five minutes.
Meanwhile measure out the chocolate chips and put in a ceramic bowl.
Place bowl in microwave or over boiling water in a pot on the stove. Stir once or twice as the chocolate melts. I don't know about you, but I find melting chocolate extremely relaxing. And that delectable fragrance whets the appetite!
Spoon over a half of the cookie or the whole surface if you prefer (that way you get a bit of chocolate with each bite!) If it doesn't set on its own, put it back in the freezer until the chocolate becomes solid. Peel off the paper.
Don't forget to sprinkle the fleur de sel before serving! Though it doesn't have the alluring fragrance of a baked good or can't be dunked into coffee, it was an excellent treat. I forked off chunks which stay together enough to be handheld and popped into my mouth. The creaminess along with some crumbly crunch coupled with the contrast between salty and sweet makes this cookie a delight. Its cold state plus not having to turn on the oven was welcomed here in southwest France as the days are still quite warm.
À la prochaine!
RELATED POST
Microwave Molten Mudcake in a Mug (only three ingredients!)
