Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies are naturally dairy and gluten free, take 5 minutes and one bowl to throw together.
There is really nothing simple about my life these days. Between two blogs, freelance work, a book, a book tour, another super secret project I hope to tell you about soon, and (oh yeah) a family, I’ve officially crossed over into complex living. As a result, my food has become more simple. Beautifully simple. Fewer (but better) ingredients, less waste, more time with that family who gives me so much support. These cookies are a great example. My favorite cookie recipe ever (on the planet) takes 3 days to make, inspiring the name Thursday Night Cookies because if I want them for the weekend, I need to start making them Thursday night.
But right now, in this crazy phase of my life, I want something that can give me near instant comfort and gratification with just a few ingredients I already have. So that someday I can get back to those lazy days and Thursday Night Cookies.
Homemade Beer Burger Buns
- 2 ½ cups All purpose flour
- 1 envelope rapid rise yeast (2 ½ tsp)
- ½ tsp onion powder
- ¾ cup wheat beer
- ¼ cup butter, softened
- 1 tbs raw honey
- ½ tsp salt plus additional for topping
- egg wash (1 egg plus 1 tbs water, beaten)
- 2 tbs sesame seeds
- In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, and onion powder. Mix until combined.
- In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
- Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, sprinkle with the salt, honey and add softened butter.
- Turn speed to medium-high and beat until dough is smooth and elastic, about 8 minutes.
- Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
- Preheat oven to 400.
- Remove from bowl and add to a lightly floured surface, knead a few times. Cut into 8 equal sized pieces.
- Form each piece into a tight ball. Add evenly spaced over a baking sheet that has been covered with parchment paper.
- Cover loosely and allow to rise until almost doubled in size, about 20-30 minutes.
- Brush with egg wash, sprinkle with sesame seeds and salt.
- Bake at 400 for 12-15 minutes or until light golden brown.
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