Peanut butter and chocolate is Jim's favourite flavour combination, and traditionally I made bags and bags of cookies for him to take away with him to the hunt camp in the Fall as a treat to share with his friends and family up there, so when he found out he had Celiacs disease, I had to revamp how I cook/bake. He already said that no matter what, even if he doesn't eat them, I still had to make cookies for his trip because they were loved by a number of guys at the camp. But I know him - if the others are eating them, he would just not think about it one day and grab a few to munch on - and regret it later on...
That's not to say it won't happen anyways - with the dinner rolls, the bread, the treats the other wives send up, someone handing him a beer, whatever....
But I was determined to try to find some GF stuff that I could make either just for him, or that he could share and others would like too.
I made these the other day, when two of our friends were here. They are both very familiar with my normal baking and regular cookies I make, and on having these, they gave full approval.
The texture is a bit grainier, but tender, with nice light peanut butter flavour, and good chocolate flavour. The grainy texture will also depend on the type/brand of GF flour you use, and how finely it is milled. I used a commercial blend by Robin Hood (a Canadian brand), for convenience.Gluten Free Peanut Butter Chocolate Chip Cookies
Makes 2 dozen cookies.
1/2 cup firmly packed brown sugar
1/4 cup butter, softened
1/4 cup creamy peanut butter
1 large egg
1/2 tsp vanilla extract
1 cup gluten free flour blend (Robin Hood was used)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup semi sweet chocolate chips
1/4 tsp fresh grated nutmeg (optional)
Preheat oven to 375F
Combine gluten free flour blend, baking powder, baking soda, salt, and nutmeg if using in a bowl until blended well, and set aside.
Cream sugar, butter and peanut butter together in a bowl with a mixer, until well blended, and creamy.
Add egg and vanilla, and mix until well blended.
Add flour mixture and mix on low speed until combined well. Mix in chocolate chips.
Roll into 1 inch balls and place on parchment paper lined baking sheet, about 2 inches apart. Flatten with fork slightly.
Bake in center of oven for 8-11 minutes, or until lightly browned on the edges.
Remove baking sheet, let cool on baking sheet for a couple of minutes, then remove with spatula and cool fully on rack.
The nutmeg is optional - sometimes I just like that little bit of spice flavour with my PB or chocolate recipes.
Here they are on a dessert tray I made with the flourless brownies I made the other day.A bit more about it on my blog if anyone is interested...