No gluten, but plenty of flavor.A gluten-free cookie might seem too good to be true. I've seen variations of this recipe all around the internet, and I've been curious to see how a cookie based on peanut butter (rather than flour) would turn out. It does feel like you're missing a key ingredient when you mix up the batter! In fact, when I was getting them ready to go into the oven, my husband said, "Are those cooked already?" But when they came out of the oven, they looked very much like a traditional cookie. Even better, they taste like a one, with a crispy edge and a soft, warm middle. All those chocolate chips don't hurt, either! We're cookie connoisseurs at our house, so when everyone in our family signed off, I considered them a great success. Whether or not you've gone gluten-free, give these cookies a try!
Gluten-Free Peanut Butter & Chocolate Chip Cookies
1 cup peanut butter (creamy or chunky)
1 cup brown sugar, packed
1 Tablespoon vanilla
1 teaspoon baking soda
1 cup semi-sweet chocolate chips or chunks
1. In the bowl of a stand mixer fitted with the paddle, beat together the peanut butter, sugar, egg, and vanilla. Mix on medium speed for 5 minutes, then add the baking soda and beat to combine. Stir in the chocolate chunks.
2. Scoop golf ball-sized rounds onto a baking sheet (I did 8 per sheet) and refrigerate for at least 1 hour (and up to overnight).
3. Preheat oven to 350 degrees and bake cookies for 8-10 minutes, until the tops are lightly browned and feel dry to the touch. Cool on baking sheet before serving.
- By Janssen Bradshaw