Henry and I made my second ever batch of Gluten Free Chocolate Chip Peanut Butter Cookies. It is a pretty simple recipe and great for those with casein allergies as well. The peanut butter flavor is not too strong and the perfect accent.
I am so thankful Henry is more like himself today after almost a week of sickness. Here he is helping make the cookies. He was the operator of the mixer.
Enjoying his masterpiece – Gluten free chocolate chip peanut butter cookies.
Recipe Yields 4 Dozen:
Preheat oven to 375
- 2 1/4 cups of Bob’s Red Mill Gluten Free Baking Flour Mix
- 1 Tsp Baking Soda
- 1/2 Tsp Sea Salt
- 2 Sticks of room temperature Butter
- 3/4 cup packed brown sugar
- 3/4 cup of sugar
- 2 tsp vanilla (make sure is gluten free)
- 2 eggs
- 1 package Ghirardelli semi-sweet chocolate chips or other chocolate chips not containing dairy
- 1/2 – 3/4 cup of peanut butter
Mix butter and sugars together in a mixer on medium speed until creamed
Add vanilla & eggs one at a time until mixed in.
Add in dry mixer slowly on low speed just until mixed in.
Add in peanut butter.
Add in chocolate chips.
Refrigerate batter for 10 minutes.
Form small mounds of cookie batter on cookie sheet (about 12)
Bake 9 – 11 minutes.
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