I eat a lot. I eat when I’m bored, I eat when I’m tired, I eat when I’m stressed or upset. I even eat (on occasion) when I’m actually hungry. I’m actually a little bit worried about what will happen to my body when my teenage metabolism slows down in the future. All those muffins I eat will probably turn into a muffin top (ha).
I eat whenever I’m studying and stressed. Usually, I don’t bat an eye at school tests, as long as I’ve studied enough. But studying for some tests make me want to tear my hair out because there’s just so much material that I have to cover and only so much brain-space that I can allocate. The SAT World History Subject Test is one of these tests.
I love history, but just thinking about the plethora of different facts and figures that make up history makes me want to hyperventilate. There’s just so much material... Commencing hardcore cramming... right now.
Whenever I need to study intensely for something, I find that a snack always helps. These Gluten-Free Peanut Butter Cookies? Oh so, peanut buttery and delicious and good. The thing I love the most is that these cookies are made from only five ingredients and can be whipped up in no time. Perfect for getting through those rough patches in your life.
Peanut Butter Cookies
Courtesy of: Deliciously Organic
Makes about 16 one-ounce cookies
- 1 cup salted natural peanut butter
- 3/4 cup organic whole cane sugar or sucanat (I like to finely grind the sugar in a coffee-grinder before adding it to the peanut butter to eliminate the gritty sugar texture in the cookies after they’re baked)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Preheat oven to 350ºF and adjust rack to middle position. Stir together all ingredients until incorporated. Spoon cookie dough using a 1 1/2-inch cookie scoop onto a baking sheet lined with parchment paper. Bake for 9 minutes. Store in an airtight container.