I'm still guilty of neglecting my blog, yet I can't come up with a valid excuse. My thoughts, which have been buried + scattered across the months of January & February, are slowly thawing. I'm trying to process the fact that it's actually warm enough to gently *pry* open my bedroom window at night. After a lengthy absence, it's hard to know where to (re)start. My writing voice is filled with an assortment of plump little winterling birds, each one longing to fly out and test the warm ambiance (at last!) of March. I can't release them all at once so I'll start with the quiet ones and gradually work my way up to the brash confidence of squeaky wheels.
"The pearls weren't really white, they were a warm oyster beige, with little knots in between
so if they broke, you only lost one. I wished my life could be like that, knotted up so that even
if something broke, the whole thing wouldn't come apart."
~ from 'The White Oleander' by Janet Fitch
Today I'm sharing a sweetly simple recipe for maple walnut peanut butter cookies. Simple because unlike most cookies, you won't have to suffer the agony of chilling dough. They are also flourless. I'd label them gluten free but, being relatively unfamiliar with the gf world, I'll err on the side of caution. I enjoy peanut butter much too much, a jar of the good stuff will only last about a week in my cupboard. As soon as I arrived home with my beloved maple madness peanut butter, I whipped up these tender little gems. Feel free to omit the walnuts & chocolate, if you prefer. While both additions gave the cookies a pleasant nubby texture, I think they almost masked the peanut butter's maple flavour.