Gluten-Free Peanut Butter Chocolate Chip Cookies
I don’t know about you, but I am relatively new to the world of gluten-free baking. We are very fortunate to not have any food allergies in my family. I have a super picky eater, but that is a different story. I do have a good friend who is slightly gluten intolerant, though. She doesn’t have Celiac Disease, but does notice slight problems when she eats foods containing gluten. We were meeting them for a picnic recently, and I didn’t want her to be left out when I brought dessert. I know she would have eaten one of whatever I brought, but that wasn’t the point. I wanted her to be able to enjoy and not worry about any problems that may come later. So I set to work finding a recipe that everyone would enjoy!
I found these cookies, and they looked perfect. I didn’t have any alternative flours, so something that simply left out the flour was perfect. Plus, you can never go wrong with peanut butter and chocolate! I will have to start experimenting with other flours to see what I can come up with, but for now this is good.
These cookies are so chocolately and delicious. They aren’t too sweet, and the peanut butter is kind of a background taste. It was kind of warm out during the picnic, so the cookies got a little melty. They were even better that way! I took to microwaving them when I ate them later, so they got all gooey again. These cookies will be made again and again at our house. And if my friend’s son has anything to say about it, she will be making these at their house plenty as well.
3/4 cup sugar
1/4 cup brown sugar
1/2 cup cocoa powder
1 cup peanut butter
1 teaspoon vanilla
3/4 cup chocolate chips (peanut butter chips would be great, too)
Preheat oven to 350 degrees.
In a bowl, stir together everything but the chocolate chips. It will take a minute, but should come together fairly easily. Add in the chocolate chips, and stir until evenly distributed. Put dough in the fridge for 10-15 minutes (this will give you thick, puffy cookies).
Scoop rounded tablespoons of dough. You can roll it in a ball (like I did) or just place it on a cookie sheet. Bake for 10-12 minutes. They will look barely done, but that is ok. Let them cool on the cookie sheet for 10 minutes. Remove to a wire rack to cool completely.
Yields 30 cookies
Source: Averie Cooks