Chocolate Chip Peanut Butter Cookies (gluten-free and vegan!)

30 Jun

When I saw a recipe for gluten-free peanut butter chocolate chip cookies over at Peas and Thank You, I got tremendously excited.  Usually when I’ve tried baking gluten-free, my cookies come out sort of crumbly and dry. But these cookies — they looked intensely gooey.

Turns out, they taste amazing too! I ran to the store to get the ingredients I didn’t have on hand, though amazingly I had most everything already. I couldn’t find the peanut butter chips, so omitted them — I’ll try it again once I do find them.

The best part of these cookies is that they don’t have the weird aftertaste I usually get when using Bob’s Gluten-Free Flour. Usually any flour that has a chickpea base tastes weird to me — but, happily, I didn’t get the weirdness this time around.  My guess is that the brown rice flour helps even it out, so I’ll try mixing the two going forward.

I slightly modified the original recipe:  as mentioned, I didn’t have peanut butter chips, so I added 1/4 c more chocolate chips.  I left out the xanthan gum — I’ve never actually used it in gluten-free baking, as I tend to like my baked foods more dense and chewy anyway.  I also substituted coconut oil instead of vegan margarine and cut back on the sugar a bit.

The result was amazing! (In fact, these are the last three, which I’ve reluctantly promised to save for my boyfriend).

CHOCOLATE CHIP PEANUT BUTTER COOKIES
(gluten-free, vegan)

1/2 c coconut oil  (the consistency should be somewhere between liquid and solid, like room temperature butter)
3/4 c natural peanut butter
1/2 c packed brown sugar
1/2 c powdered sugar
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 c Bob Red Mill’s Gluten-Free All Purpose Flour
1/2 c brown rice flour
3/4 c chocolate chips

Cream together coconut oil, peanut butter, both sugars, and vanilla. In a separate bowl, mix the flours, baking powder, baking soda, and salt. Gradually add dry ingredients to the batter until a dough forms. Mix in chocolate chips until just incorporated. Refrigerate dough for 30 minutes.

Pre-heat oven to 350 degrees. Rough dough (about a heaping tablespoon worth) into balls and place on baking sheet about 2 inches apart. Bake for 12-15 minutes. Cool for 5-10 minutes on sheet and move to cooling rack.  (Or, you know, eat them while they’re warm… yum!)

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One Response to “Chocolate Chip Peanut Butter Cookies (gluten-free and vegan!)”

  1. yummy mummy (not so) skinny vegan January 22, 2012 at 2:30 pm #

    i used less of both sugars and 1/2 tsp salt. i used some earth balance butter and coconut oil mix for a more buttery taste. i also threw in cinnamon to help balance sugar and some tumeric which gives it a nice deeper pb color and its an anti-immflamatory.the batter tastes amazing. pictures on fb: yummy mummy (not so) skinny vegan.
    thanks for this delicious recipe. i was so craving ch chips & pb.

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