Thursday, October 22, 2009

Gluten Free Peanut Butter Chocolate Chip Cookies



Have I already told y'all how much I am in love with Bob's Red Mill Coconut Flour? Well I am. I love the soft texture and the slightly sweet and slightly coconut-y flavor. I have been trying to replace most of my all-purpose flour with this in my baking lately. Tonight I tried it out in some cookies, and I think it worked out fantastically.



Gluten Free Peanut Butter Chocolate Chip Cookies

2 cups creamy no-stir peanut butter
1 cup evaporated cane juice (sugar)
1 cup coconut flour
1 cup semi-sweet chocolate chips
1/2 cup nondairy milk
1 tablespoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees F.

Line two cookie sheets with parchment or a silicone baking sheet.

Add all ingredients to a mixing bowl and mix well until everything is well incorporated and you have a crumbly dough.

Grab about 2 tablespoons worth of dough and form into a ball, then flatteninto a cookie sheet.

Place 12 cookies on each sheet and bake for about 15 minutes, or until crackly on top and just beginning to brown.

Allow to cool at least 5 minutes before transferring to a rack ro cool completely.

Makes 2 dozen cookies.
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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni