Peanut Butter Chocolate Chip Gluten-Free Cookies (Dairy-Free too!)
Peanut butter chocolate chip gluten free cookies? Dairy free too? Yes, it is possible, and easier than you think. And mighty tasty if I do say so myself!
It’s quite possible I’ve not elaborated on why I’ve been putting up gluten-free recipes these days. I’ll talk about it at length (for better or for worse?) at some point, but suffice to say we are on a food journey in our house. I got reallllly tired of dealing with my auto-immune disease with steroids, and had this thought, “what if it was the food?” Huh, what a thought.
So, the family and I are seeking out answers for all of us, moving toward a more healthy life through the kitchen, including my 11 year old. (He’s actually kinda excited about it!) One of the things we have cut out, almost three months ago, is gluten. Followed by dairy in the last couple weeks. The hubs and I have had some, ahem, very pleasing results from this. So, onward!
When on cuts out gluten, and gets past the crying and stomping toddler-like fits (kidding… kinda…), there’s the issue of baking. Most people who have gone gluten-free will tell you stories of raiding the bulk gluten-free section, hauling away what looks vaguely like a drug bust. (Um, really officer, it’s 8 different kinds of flour in those small plastic bags. Seriously.) I’m sure this has it’s place, but I wanted an easier way to begin with.
Enter, the Maninis gluten-free flour I’ve been using. About cup for cup so far, in almost any recipe (with one exception). We’ve been eating it up, and loving the results! This recipe is one of my “playtime in the kitchen experiments” with a gluten-filled recipes, which I have successfully converted with minimal effort.
This recipe is quite special to me. When I was pregnant with my son (over a decade ago, eek!), my office had a HUGE baby shower for the hubs and I. They all brought food, and showered us with so many gifts it was unbelievable. I was so touched! One of the treats were these cookies, and I swiftly asked for the recipe. It’s been a favorite in our house ever since, gluten free or not. And everytime I make them, I think of that thoughtful day.
(I promise, if you don’t tell a soul these are gluten and dairy free, they won’t know. Really. Shhhhh….)
This is a standard favorite occasional treat in our house, and I hope you like it as much as we do!
(Updated 10/15/2013: Gah! I didn’t put how much baking soda to use. Now I have. Bake on!)
- ¾ cup creamy peanut butter
- ¾ cup non-hydrogenated shortening
- ¾ evaporated cane juice (i.e. granulated sugar)
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1-2 teaspoons vanilla extract
- 2 cups gluten-free all-purose flour (like Maninis All-Purpose)
- 12 oz. gluten-free semi-sweet chocolate chips
- Preheat oven to 350F.
- With a paddle attachment, beat peanut butter and shortening together on medium high for 30 seconds, or until well blended (it will be light in color).
- Add ½ cup flour, sugars, eggs, baking soda, salt and vanilla.
- Beat until just combined.
- Add remaining 1½ cup flour and mix on medium speed until just combined.
- Add chocolate chips, and mix until combined.
- Spoon (or use a round scoop) tablespoon sized balls onto your parchment-lined cookie sheet.
- Press them down slightly to form your cookie shape (they won't spread much).
- Bake 9-11 minutes until just starting to brown around the edges (they will look a little underdone in the middle).
- Remove from the oven, and allow to cool slightly, remove cookies from the baking sheet and cool completely on a wire rack.