Bread and Spoon’s Cookie Sale + Best Cookie Recipe Ever (and it’s Gluten-Free)!
In the mood to bake yet? In the spirit of the holidays, Colleen Christi Willet of Bread and Spoon is sharing one of her favorite recipes with us – her Gluten-Free PB & Chocolate Cookies. “These cookies were by far our most popular retail and wholesale cookies in and around Jersey City when we were producing baked goods full time,” explains Colleen. “Folks who’ve been to WORD bookstore, Cool Vines, Lackawanna Coffee and the various food and farmers’ markets in the past 8 years have probably seen or tried these!” Whether you have or have not, now is your chance to make ‘em on your own to enjoy or box and gift.
In the mood to buy, not bake? Bread and Spoon is also offering a sweet cookie sale this season!
Here is the deal: Mixed festive boxes (baker's choice) of holiday cookies by the dozen - $36/dz for classic, $40/dz for gluten-free or vegan. This will be a mix of festively decorated sugar cookies, gingerbread cookies, drop cookies, etc. They will come attractively wrapped and packaged.
They are offering FREE pick up at Sure Things vintage shop in the Heights (561 Palisade Ave) on Saturdays and Sundays Dec 10-11 and Dec 17-18. They also offer free drop off within Jersey City and Hoboken for all orders over $100.00.
Folks can order by emailing breadandspoon@gmail.com. All orders must be received at least 4 days before preferred delivery date. Payment can be made via Venmo payment request or invoice for credit card payment.
Bread and Spoon Gluten-Free PB and Chocolate Cookies
This recipe makes approx. 2 to 2/ ½ dozen cookies
Most of the ingredients are 1:1 ratio, so this recipe is very easy to increase.
NOTE: The magic of this recipe is the method, so follow directions carefully!
Ingredients:
2 cups natural creamy/smooth peanut butter, melted
2 cups unrefined cane sugar
2 eggs
2 tsp baking soda
1 tsp sea salt
1 cup dark chocolate chips (optional) - Colleen likes Ghirardelli 60% dark chocolate chips or Lilly’s
Dark Chocolate Chips (stevia-sweetened)
Method:
1) Preheat oven to 360 degrees.
2) Melt PB in microwave until just softened (not hot). If pb gets overheated, let it cool
before adding to mixture.
3) Put all dry ingredients into a medium mixing bowl.
4) Add warm/melted pb and stir with a large, slotted spoon or fork.
5) Once ingredients are incorporated, add eggs.
6) Mixture should be sticky but firm. If not, add ½ cup additional sugar.
7) Let dough sit for 10-15 minutes. Add chocolate chips (or other mix-ins) if desired.
8) Roll dough into 2-inch balls and place approximately 9 cookies on cookie sheet. Criss-
cross top with fork, if desired.
9) Bake for 10-12 minutes until golden brown. Do not attempt to remove cookies from
sheet until thoroughly cooled.