The holiday season would not be complete without everyone’s favorite dessert: cookies. Cookie swaps, cookie trays at gatherings… Christmas time seems to be the de facto holiday for cookies. And for good reason! There are tons and tons of cookie recipes out there in the blogosphere, but I’d like to add just one more… a gluten free cookie, no less! My mom is coming to visit next week for the holidays, and since she has Celiac disease, I’m always on the lookout for GF versions of her favorite foods.
When I was a kid, one of my favorite cookies was the chocolate batter cookie with the peanut butter chips. Mmmmm. I could tear through a dozen of those no problem. I think it still comes in the mix that my mom used to use, but these are even easier and are relatively healthy to boot!
I tried this recipe with both crunchy style peanut butter and smooth and although both are edible, I definitely recommend the smooth; it results in a more moist cookie. I used natural style PB, but just make sure to stir in any excess oil before measuring out if any has gathered on top of your jar. I tend to like Wegmans organic, and very little oil ever accumulates on the top so I didn’t need to stir mine before using. Be careful not to over bake these – if they look a little underdone when they come out of the oven, that’s ok. They’ll firm up as they cool. I happened to like these even more in the subsequent days after baking – the texture was less crumbly somehow.
I hope you try these out – they’re great for an option for anyone avoiding gluten and they keep ridiculously well, about a week in an airtight container. And who doesn’t LOVE chocolate and peanut butter?? Happy Holidays, friends!
GF chocolate cookies with peanut butter chips.
barely adapted from Sally’s Baking Addiction.
1 cup natural style peanut butter
1/3 cup dark brown sugar, packed
1 teaspoon baking soda
1/4 cup raw, unsweetened cacao powder (I like this one)
1/2 teaspoon vanilla extract
3/4 cup peanut butter chips
1 large egg
Preheat an oven to 350 degrees and line two baking sheets with parchment paper.
In a medium bowl, beat the egg. Add the peanut butter, brown sugar, baking soda, cocoa powder and vanilla. Mix everything together until smooth. Add in peanut butter chips and gently fold in.
Scoop the dough into 1.5 tablespoon-sized balls onto baking sheet lined with parchment paper. Gently press the dough balls with the back of a spoon to slightly flatten. Bake for 8-10 minutes. Allow to cool for 10 minutes and then transfer to wired cooling rack. Once cool, store in airtight container for up to one week.
**Please use all organic ingredients wherever possible**