Whenever I name a recipe, I typically end up adding far too many words. On the flip side of it being a mouthful, at least you know exactly what you’re getting into. I’ve been craving a chocolate chip baking sesh for the past couple of days, and after perusing the lovely cookie posts of my fellow WordPressors, I finally ended up scouring the cupboards for a makeshift passable snack. This is essentially a knock off 3 Ingredient Peanut Butter Cookie recipe. We don’t have any sugar at the moment, so I replaced it with the last dregs of maple syrup, and added 1/4 tsp of baking powder because I’m not that great at chemistry, and didn’t have strong confidence that the cookie pie would actually rise. I’m pretty sure the baking powder is what gave the unexpected but oh-so-delectible flakiness. Flakiness is kind of hard to come by in gluten free baking, so my palate was pleasantly surprised. The ‘pie’ aspect came into play as I pretty much didn’t feel like separating the dough into actual cookies, and felt like somehow putting it in my sister’s clear Pyrex pie dish would serve as a sort of buffer to the whole endeavor becoming an absolute fail. I think it worked.
Also to be noted:
1. I am a terrible food photographer, but I know the look I’m going for and I try. Haha.
2. I think the baking powder also makes the cookie a little bit salty, but it worked out this time around, as I was using unsalted peanut butter.
Flaky Peanut Butter Pantry Pie (approx. measurements)
1 c peanut butter + 1/4 c ‘pancake’ syrup + 1/4 tsp baking soda
+ 1 c choco chips + 1 egg + 1 tsp vanilla extract
bake for 20 min at 350 degrees
scrape the flakes of chocolatey goodness off the rims of the glass pan