These irresistibly soft and gluten free chocolate cookies with peanut butter chips taste like a brownie in cookie form!
What is the only thing that makes chocolate even better???????????
There is only one correct answer.
PEANUT BUTTER!!!!!!!!!!
The hardest part was deciding how to incorporate the peanut butter. For this recipe, I caved and used peanut butter chips. My only hang up is that most brands use hydrogenated oil, AKA trans fats. Why? Because it is solid at room temperature.
So, one time, my sister used a much more expensive, organic variety of white chocolate chips. Those are also usually made with hydrogenated oil. Well, they literally disintegrated and left behind a white powder while baking. Oh my!
The only thing worse than something not working out is knowing you spent extra time and/or money. So, I am always a little wary. So far, I have not been able to find peanut butter chips made without hydrogenated oil that I trust. Alas, sometimes we just need to pick our battles. I guess a little trans fat never hurt anyone…
Ingredients in Gluten Free Chocolate Cookies with Peanut Butter Chips
Butter
Brown Sugar
Vanilla
Egg
Semi-Sweet or Dark Chocolate Chips
Cocoa Powder: I prefer to use unsweetened dark cocoa powder.
Baking Soda
Salt
Gluten Free Flour Blend
Peanut Butter Chips
Gluten Free Baking Tips
♥ A blend of flours will work best
♥ Gluten free flours absorb more liquid
• Recipes usually call for a little more liquid
• Batters are looser/stickier
♥ Since there’s no gluten, there’s not really much that could become overmixed
♥ Use a scale for the most accurate results
♥ Lighter Flours
• Almond, tapioca, potato starch
♥ Heavier Flours
• Oat, quinoa, white rice, brown rice, coconut
How do I make my chocolate cookies more fudgy?
You can omit any egg whites. Instead, use two egg yolks for each egg in the recipe.
45 minutes
Gluten Free Chocolate & PB Cookies
Ingredients
- 1 stick butter, softened
- 1/2 c. brown sugar
- 1 tsp. vanilla
- 1 egg
- 1/4 c. dark or semi-sweet chocolate chips
- 2 Tbsp. dark cocoa powder
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1 1/4 c. gluten free flour blend
- 1/2 c. peanut butter chips
Instructions
- In a large mixing bowl, cream the butter and brown sugar. Then, beat in the vanilla, and egg. In a small bowl, microwave the chocolate chips for 15-20 second increments, until melted. Beat in the melted chocolate, cocoa powder, salt, baking soda, and gluten free flour blend, Stir in the peanut butter chips. Cover and refrigerate dough for 20 minutes.
- Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or baking mats. Then, scoop the cookie dough, placing them 2 inches apart on the prepared sheets. Bake for 9-12 minutes. Allow to cool before removing from cookie sheets.