Happy Birthday ‘Culinary Cyclist!’ Here’s a Recipe for Peanut Butter Cookies From the Book

Culinary Cyclist Cookbook on Foodie Underground

It was around this time a year ago that ‘The Culinary Cyclist‘ officially came out.

This is how excited I was when I got my hands on the first copies:

Culinary Cyclist Cookbook on Foodie Underground

I’m still that excited about it.

And then there was the time that my name was on the board at Powell’s. Can I say “bucket list”??

Culinary Cyclist Cookbook on Foodie Underground

I can’t believe an entire year has gone by, and that people still buy the book. Seriously, thank you to all of you wonderful supporters and readers. You’re the best!

In honor of The Culinary Cyclist’s first birthday I thought it would be appropriate the share a recipe. People always ask me what my favorite recipe from the book is, and that’s a hard one to answer. I like all of them. There’s no denying that the most popular recipe in the book is the Baked Egg in Avocado, and I will always have a soft spot for the Quinoa Apple Spice Cake, simply because it’s a cake with quinoa in it, but if I were to choose just one recipe, I think I would have to go with the peanut butter cookies. Why? Because they’re stupidly simple.

In all honesty, I can’t even take credit for this recipe – the original version was on the back of some random peanut butter jar. But I tweaked it and since then have used it for many other variations, like one with almond butter. You can add raisins, you can add sunflower seeds, you can add dried figs. Really you can use this recipe as a base for so many other things, and that’s why I love it.

This recipe is really easy to make as a vegan version as well: just switch out the egg for 1 tablespoon ground flaxseed mixed with 3 tablespoons of warm water (let it sit for a bit and congeal before you add it to the rest of the ingredients).

Gluten-Free Peanut Butter Cookies on Foodie Underground

Peanut Butter Cookies from ‘The Culinary Cyclist’


1 cup crunchy, salted peanut butter

1/3 cup organic turbinado sugar

1 egg, lightly beaten

1 teaspoon vanilla extract

1/3 cup chocolate chips


In a bowl, combine egg, sugar and vanilla extract. Add in peanut butter and chocolate chips and stir together.

Scoop out about a tablespoon of dough and roll into a ball. Place on greased baking sheet and flatten carefully with a fork.

Bake at 350°F (175°C) for 12-16 minutes.

Let sit for a couple of minutes before transferring them to a cooling rack.

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