Over Memorial Day weekend I went with the new beau to Washington DC. Since basically all I think about is food, I made sure to pack some snacks for the road trip. The day we were leaving I decided that I wanted to make some cookies to take. I had just added peanut butter back in my diet and I knew peanut butter was one of my pilot’s favorite.
After looking at a few different recipes I decided on this one- Brittany Angell’s Peanut Butter Chocolate Chunk Cookies.
These cookies are gluten-free and use just a handful of ingredients. As long as you aren’t bothered by nuts (peanut or almonds) – you’re golden. I also made these using TJ’s pecan flour – still just as yummy!
I have to give Brittany Angell mad cred. Everything I’ve made of her’s has been bomb. These cookies are super fragile and fall apart super easy, but they’re so freaking delicious it doesn’t even matter. Guarantee people who love gluten, and refined white flour and sugar, cookies will love these too!
While we were in DC we went to see Marc’s CrossFit coach compete in the Mid Atlantic Regional competition. She came in the top 3 and is on her way to the games in Cali this summer! I could never (I guess I shouldn’t ever say NEVER) do what these athletes do. Marc was in a local competition a few weeks prior and it was pretty cool to watch.
For now, I think I’ll just stick with my yoga 😉 haha!
Wishing You A Pain Free Day!
