People often ask me how I ingest all the decadence that I do, but manage to avoid adopting a Pillsbury dough-girl physique.
Half of the truth is that I have indeed packed on some serious pounds since starting up Beauty & the Feast and pursuing a life path within the food culture industry.
The other half… I’ve no earthly idea as to how I haven’t gained more weight. Maybe I’ve done something semi-right? I don’t know.
I’m feeling like organized multitasking though, so let’s address this in conjunction with cookies as we make our way through the following delicious photo montage. We can cover some stuff about these thin chewy chunkers and I’ll share a few tips from the Darcy guide to healthy living.
Plan? Yeah. Let’s do it.
Cookies: These cookies have no flour in them. I thought that was weird the first time I made them, but it totally works out. I guess I could brag about them being gluten-free… if I were that type of person.
Healthy: Exercise is important. Beyond stretching for dessert, I try to squeeze in at least 30 minutes of cardio every day. I likewise try to keep sorta active throughout the day.
Cookies: To start, you need a ripe banana that’s all sugary and pleading for mushing. I suspect adding the banana has something to do with the cookie’s flat demeanor; as when I’ve made flour-less peanut butter cookies before, they turned out slightly fluffier. But that’s just a hunch.
Healthy: Get your veg on. I eat some form of fresh fruits and veggies most every day.
Cookies: 99% of the time, blending peanut butter and banana is the right thing to do. Just saying.
Healthy: Eating out can be tricky. With heavy food and whopping restaurant portions, I mentally divide the meal in half before digging in. Don’t eat beyond your predetermined portion and stop if the tank is full before finishing it off. That’s what to-go boxes are for. Leftovers are the bomb.
Cookies: Chocolate makes the world, and most cookies, way better. Everyone likes Snickers…unless you have someone with a peanut allergy on your hands, they might not. If that’s the case, consider a different source of chocolatey chunk.
Healthy: Treat yourself to good food. Eat stuff that tastes good and that you enjoy. You’re far less likely to go overboard if you legit appreciate what you’re chowing on.
Cookies: freezing your Snickers bars makes the chopping process a bit smoother.
Healthy: If you’re hungry, have a little snack. If you want dessert, eat it. Why go through life hungry and miserable? Chocolate is good for you anyway.
Cookies: Truth be told, these should really be called bare kitchen cookies. You probably have everything you need sitting in your pantry right now. I didn’t even use a mixer. Just get you a big fat bowl and a big fat spoon and go to work… soon you can stick some big fat cookies in your big fat face. JK on that last part. Your face is beautiful.
Healthy: Be lively. Laugh at your own witty jokes and really belt it out with the radio in the car. I could be totally making it up, but let’s just say such activity burns a lot of calories.
Cookies: Unless you want a single monster cookie for one, a small scoop of dough will do…they spread. Also, if you’re unfamiliar with the cooking attitude of your current oven, really keep an eye on those suckers.
Healthy: Balance is key. Eat anything you want within reason. Of course, we all have our weaknesses… so if you do happen to allow quite gracious cookie dough samples during baking and later kill a dozen of the finished product, accommodate with lighter meals the following day.
I honestly feel a personal connection with these cookies. Neither of us look excessively fat and fluffy on the outside, but does a great chunkiness lie within our sweet souls? Uh yeah. Yeah, it does.
Chewy Peanut Butter & Banana Chunkers
- 1 cup creamy peanut butter
- 1 large ripe banana, mashed
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp baking soda
- 3 Snickers candy bars, roughly chopped
Preheat oven to 350 degrees F. Grease a baking sheet and set aside.
Combine the mashed banana and peanut butter in a large mixing bowl. Blend in sugars until well combined. Next beat in the egg and finally the baking soda. Stir in the candy chunks.
Drop by scant tablespoon onto prepared cookie sheet. Bake about 10 minutes or until golden brown. Remove from oven and allow to cool about 5 minutes on cookie sheet. Transfer to a wire rack to cool completely.
Makes roughly 3 dozen.