Well, I’ve returned from our trip a little bumped and bruised and with a nasty case of road rash, but it was amazing and I’d do it again in a heartbeat. I had a bad spill down a 13% grade hill on Denman Island as I was going a bit too fast and lost control of my bike on a patch of gravel. I ended up skidding for 3 or 4 feet on the gravel and landing head-first into a concrete embankment. Lucky for me, I wore my helmet! An ambulance ride and a trip to the hospital later, I was as good as new (almost). The next morning we continued on with our trip without losing anytime with our original plans. Vancouver Island was beautiful, as were Denman and Hornby Islands. I have to admit I wasn’t that keen on the Sunshine Coast but I’m sure that is because it was raining constantly (gah, Sunshine Coast, my ass!) and the roads had little to no shoulders and very poor visibility due to all the mountainous twists and turns along the highway. Touring by bike? I’m definitely doing it again.
When we arrived back to Vancouver, we revelled in all the comforts of home and watched movies and baked cookies. I had just received the Gourmet Cookbook before I left for my trip, so I was anxious to try out a recipe and the simplicity (just 4 ingredients!) of these flourless peanut butter cookies just seemed too good to resist. I’m glad I didn’t resist. Light and delicious. Just make sure that you allow them to cool in the pan for a few minutes so that they don’t crumble when you remove them to wire racks. Also, for this recipe, I used half processed (Kraft) peanut butter and half of the natural kind. If you go with all natural, the cookie won’t be as lightly textured.
flourless peanut butter cookies
(adapted from the Gourmet Cookbook)
1 c peanut butter
1 c white sugar
1 t baking soda
1 egg, lightly beaten
1. Preheat oven to 350 degrees F.
2. Combine peanut butter and sugar with an electric mixer for 2 minutes. Add the baking soda and egg and mix until well combined.
3. Drop by teaspoonfuls on cookie sheet. Use a fork to create a cross-hatch pattern on each cookie, pressing lightly. Bake for 8 – 12 minutes. Let cool on cookie sheet for 2 minutes before transferring to wire rack.
I am glad your head is okay and you are feeling up to making cookies!
Yikes! So glad you’re okay. And already baking. Sheesh. 🙂
rachel and crystal, thanks for your concern! it was a bad fall but i was back up to riding the next day, so coming home to bake was easy!
Those look good, who’d have thought you cold make something so nice without flour?
noodle, i was totally surprised as well. needless to say, these didn’t last long! yummy!!
glad you are back in at least one piece! i wsa hoping you would have a good story to share, but not one that included flashing lights and loud sirens!
the cookies look yum! i made up a recipe that uses not butter or other fat, but does include oatmeal and choc. chips. doubly yummy!
oh I have missed so much! an anniversary ( congrats!) a bike trip and fall! ouch. but i love these cookies…. mmm
oh yum, this must taste very peanut buttery as there is no flour… I imagine the batter would be quite delicious as well.
tanya, i didn’t expect to hear loud sirens either on our trip! i’m just glad to be back in one piece. your cookie recipe sounds awesome too!
thanks tania! you must certainly be busy with all that moving in work! yes, those cookies are delish!
jenjen, i was totally surprised at how these cookies could hold together so well. it really is amazing cookie technology!
I spent at least sixteen years of my life on the Sunshine Coast – it must have been named on one of the spectacular-but-infrequent sunny days. I enjoy visiting it now, because I have family there, but me… I couldn’t shake the dust of the place off my feet fast enough once I turned 18.
I’m glad you had a good trip – travelling by bike is very rewarding! I biked up on the coast for years because there wasn’t any bus service, and I didn’t have a driver’s license. Those hills and twists don’t get more attractive as you get used to them – but you will build great calves!
What sort of meals did you cook on your trip? I tried to get you some ‘one-pot’ campstove recipes that I like when kayaking beforehand, but couldn’t get my act together. I’m interested to hear what such a creative cook made while camping.
hi! new fan of your blog and pictures..
wow! flourless cookies! i can’t believe they look (and taste?) so good with such few ingredients. I will definitely have to try this one.
dawna, it was a good trip and i actually won’t hold my grudge of the sunshine coast for long! i’d like to ride back to robert’s creek and back sometime soon!
dr. rochelle, i wish i could have been more creative while camping, but we had little space to carry food with us and we were limited by selection. my favorite meal was just some mac and cheese with some italian tuna mixed in along with some spices i brought along. everything tastes better when you’ve ridden a ton of km’s and are eating your dinner on the beach!
joanh, they are great cookies! thanks for your nice words about my blog too 🙂
YUM! Those are quick and tasty. I hope this next trip is injury-free for you.
Yum. Thanks 🙂 Baking my second pan right now and just had a nice warm one out of the oven. Was skeptical at first seeing that the dough looks a little wonky, but what a rad (easy) cookie!
Oh, how can I resist just 4 measly ingredients?! We cook (and bake) gluten free at home, and though I use plenty of GF flour, it will be interesting to bake without any for once. With 4 ingredients, I could probably put my 7-yr old daughter in charge. She’s even run the mixer before!
Thanks – a great recipe for a quick treat. 🙂
Wow my mom cant eat gluten so we love these cookies