Everyone needs a chocolate chip cookie recipe in their repertoire, especially if you are gluten-free. These little cookies represent so much more than sugar, butter, and chocolate. They cause smiles and satisfy that sweetest sweet tooth.
They represent happiness, and in my household, they are a majestic monument to what life was like before celiac diagnosis. Often times in gluten-free baking, cooking the most simple recipes can be even more challenging. Without actual gluten in the flour, gluten-free items can be dull, crumbly, and dry. This recipe contains peanut butter, which helps them stay chewy right to the last morsel. The peanut butter also helps them turn out consistently each time I make them.
I have another recipe that I sometimes try when I am out of peanut butter, which is practically the 11th commandment broken: Thou shalt not run out of peanut butter. Occasionally that recipe turns into one big blob on the cookie sheet. There is nothing sadder than when this happens. Well, maybe more sad is when I have a huge burnt cookie blob and I am out of ingredients to try another batch. That is truly worse. Especially when I NEED a cookie.
I made these yesterday and popped them right in the freezer. Then when I need a treat at the end of the day (I have manageable self-control until after dinner), I pull one out of the freezer and microwave for 20-30 seconds. I like my cookies a bit warm.
So go ahead, take a bite out of crime. It is only a crime if you don’t try these.
Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 c gluten-free flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 c oats
- 1 c semi sweet chocolate chips
- 1/2 c butter
- 1/2 c white sugar
- 1/3 c packed brown sugar
- 1/2 c peanut butter
- 1/2 tsp vanilla extract
- 1 egg
Instructions
- Preheat oven to 350 degrees.
- In bowl of mixer, cream together butter, white sugar, brown sugar until smooth.
- Stir in the peanut butter, vanilla extract and egg until well blended.
- In a medium bowl, combine the flour, baking soda, salt and oats. Stir to combine.
- Stir dry ingredients into the bowl of mixer. Mix until just moistened.
- Add the chocolate chips and stir until evenly distributed.
- Use ice cream scoop like this one to drop large tablespoons of dough onto a lightly greased cookie sheet.
- Bake for 11 minutes in preheated oven. The cookies will be slightly brown around edges and just barely golden brown on top. Allow to cool before handling.
Notes
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