Friends that make gluten free food for you are friends to keep. Years ago we were playing board games with our old college roommates and my roommate made gluten free Peanut Butter Cookies for John (I didn’t know I had problems with gluten at that point). You’ve probably seen the recipe for the cookies that she made: 1 c. peanut butter, 1 c. sugar, and 1 egg. They were wonderful.
Soon after that night, I tried to make chocolate chip cookies. They were horrible. The mix that I used had garfava flour in it and to me garfava tastes like metal. Yuck.
So John took over the cookie-making enterprise and came up with this recipe for Peanut Butter Chocolate Chips. He added an extra egg white so that the cookies hold together better and a half a cup of chocolate chips because chocolate chips are good =) He is now the official cookie maker in our house.
Gosh darn it. Writing this post has made me hungry. I’m off to scavenge a cookie and a glass of milk!
John’s Peanut Butter Chocolate Chip Cookies
(Yield:15 – 20 cookies depending on how big you make them)
250 grams (1 c.) creamy peanut butter
200 grams (1 c.) sugar
1 egg, large
1 egg white, (from large egg)
175 grams (1/2 c.) chocolate chips
1. In a large mixing bowl, combine the peanut butter, sugar, and eggs. Stir until the eggs are thoroughly combined with the other ingredients.
2. Stir in the chocolate chips. (I’m not sure why we do this in a separate step, but we do =)
3. Refrigerate the cookie dough for 15 minutes. Turn the oven to 350 degrees F to preheat.
4. Scoop the chilled cookie dough into small balls using a normal eating-sized spoon. Place the cookie dough balls onto a baking sheet about 2 inches apart from each other.
5. Bake cookies at 350 degrees for around 15 minutes. You want to take them out once the tops are getting brown (see picture above). The cookies may still seem a bit soft at this point, but they will harden as they cool.
6. Let the cookies cool for 10 – 15 minutes and then serve with a glass of cold (soy) milk!