Tuesday, June 26, 2012

Gluten free deliciousness: Cookies

A few treats we've been enjoying lately:

From here I made the peanut-butter chocolate chip cookies.  They're chewy with a crispy browned bottom and melty chocolate chips with just a hint of peanut butter flavor (the vanilla seems to mellow it out).  In other words: perfect.  I made the peanut butter cookies from here and they were soft and peanut-buttery and a bit crumbly.  Next up (soon) are chocolate fudge cookies from here or here.

Chocolate Chip Cookies


Ingredients:

  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1 cup sugar (I did just under 1 cup and added brown sugar to make it a full cup)
  • 1 cup peanut butter
  • 2 Tbsp or so of water 
  • 1 cup chocolate chips (Ghirardelli semi-sweet are dairy-free) 

Preheat oven to 350 F.
In mixing bowl, mix egg, baking powder, vanilla, and sugar for about 1 minute until well blended. Add peanut butter and a little of the water until it's a glossy pasty dough.  Depending on your peanut better brand and size of egg you may want all the water or not. Stir in chocolate chips.
Scoop in heaping spoonfuls about 2" apart on a  large non-stick cookie sheet.  I actually sprayed mine with some Pam, too. Bake 15-18 minutes until cookies feel firm and are slightly browned.  Remove and let cool for 2-3 minutes before transferring from sheet.
Makes about 2 dozen.  Or about 1 serving. :)
[I added about 3" worth of leftover banana from August's snack, too, and it was fine but not really noticeable or anything.]

Peanut Butter Cookies  
These came from here and are very similar to the others but make a more crumbly cookie like a typical PB cookie.  Basically lose the vanilla and chocolate chips and water; replace baking powder with soda.
Ingredients:
  • 1 egg
  • 1 tsp baking soda
  • 1 cup sugar (1/2 white, 1/2 brown)
  • 1 cup peanut butter

Preheat oven to 350 F.
In mixing bowl, mix peanut butter and sugar for about 2 minutes until well blended. Try not to eat it all.  Add egg and baking soda and mix another minute or two.  I'll be a dry-ish crumbly dough.  Mash into balls, place on greased (Pam) baking sheet and do the criss-cross thing with a fork.
Bake 10-12 minutes until cookies feel firm and are slightly browned.  Remove and let cool for 2-3 minutes before transferring from sheet.

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