Gluten-Free Peanut Butter Chocolate Chip Cookies
About 1 percent of the U.S. population has celiac disease; perhaps another 6 percent are affected by non-celiac gluten sensitivity (NCGS). There is no pharmaceutical solution; the only treatment is avoiding the proteins found in wheat, rye, barley and triticale.
But that doesn’t necessarily mean giving up cookies.
May is Celiac Disease Awareness Month and May 15 is National Chocolate Chip Cookie Day, so now is the perfect time to try a delicious gluten-free chocolate chip cookie recipe! This one includes a yummy milk chocolate/semi-sweet chocolate combo coupled with a subtle hint of peanut butter.
Cream together in a large bowl:
- 1 stick (1/2 cup) butter, at room temperature
- ¼ cup creamy peanut butter
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp. vanilla
Mix together in a separate bowl:
- 1 cup + 2 tbsp. Bob’s Red Mill Gluten Free All-Purpose Baking Flour
- ½ tsp. baking powder
- ½ tsp. baking soda
Add flour mixture to large bowl and mix all ingredients well. Add 1 cup semi-sweet chocolate chips and 4 oz. Hershey milk chocolate bar broken into pieces (or ½ cup milk chocolate chips). Chill dough 4-6 hours or overnight.
When ready to bake, line baking sheet with tin foil. Preheat oven to 350. Take rounded tablespoon of dough, flatten and arrange on cookie sheet 2” apart.
Bake 8-10 minutes until edges are light brown. Place hot baking sheet on trivet for 5 minutes, then transfer cookies to a cooling rack.
If you don’t care to bake the cookies right away, arrange unbaked cookies on a baking sheet and place in the freezer until cookies are frozen enough to put in a freezer bag. When unexpected guests arrive, remove as many unbaked cookies as you wish from your freezer, arrange on foiled-lined baking sheet, pop into the oven and surprise your guests with warm, freshly baked, gluten-free treats!
— Judi Bauer