Gluten Free Peanut Butter Chocolate Chip Cookies
You cannot tell it's gluten free!!!! If you cook gluten-free, you know that one of the keys to a GOOD cookie recipe is countertop duration - on top of being decadent. You want a cookie that doesn't fall apart after two days, tastes "normal," and can withstand a little shake-up - which means, no freezing, no special packing/sealing, no refrigeration and on and on.
Ingredients
- 3 cups flour I use Antimo Caputo Gluten Free Flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp corn starch
- 1 tsp salt
- 8 tbsp butter (1 stick of butter)
- 1 1/2 cups brown sugar
- 3 eggs
- 1 tsp vanilla
- 3/4 cup peanut butter
- 2 cups chocolate chips
Instructions
- Gather all your ingredients and utensils. Next, add all your dry ingredients to a bowl that is big enough to add your wet ingredients to later. Mix the dry ingredients (flour, baking soda, baking powder, cornstarch, salt).
- Take your stick of butter and chop it into pieces - it's important that your butter is at room temperature. Next, add brown sugar, eggs, vanilla, butter and peanut butter to a second bowl and mix with a hand mixer or by hand using a fork. Once these ingredients are thoroughly mixed add them to your first bowl of dry ingredients and mix thoroughly using a mixer (hand or stand up) - if you don't have a mixer of any kind, I have done this successfully with a fork! Be sure your ingredients are blended well.Next, gently add the chocolate chips and mix with your hand or a spoon. If your mixer can handle it, use it, but just beware this is a thick batter and can be rough on a mixer. Finally, place your cookie batter, covered, and leave it for thirty minutes for maximum fluffiness of cookies.
- While your cookie dough is in the fridge, prepare your cookie sheets. I use parchment paper on my cookie sheets and I also use 21 inch by 15 inch cookie sheets. This recipe makes four dozen cookies so keep that in mind as you map out your cookie sheet situation. If you don't use parchment paper, you can use oil or butter to prepare your cookie sheet so that the cookies do not stick. You can also shake a bit of flour over the cookie sheet for a double barrier to sticking! Pull the cookie dough out of the fridge and scoop into approximately two tablespoon scoops for your cookie sheet.
- Bake your cookies in a preheated oven at 350 degrees for approximately ten minutes. Keep an eye on the cookies because every oven is different and the climate of your kitchen can impact baking. Let them cool on a cookie rack or counter before you attempt to put them in a container. I keep our cookies in a cake stand because visually it's positively scrumptious to look at on my countertop!
Notes
Additional thoughts on ingredients:
Flour: If you choose to use the flour I am using, it is Antimo Caputo Gluten Free Flour, which has wheat starch without gluten. I cannot speak to its use for anyone with celiac disease. We have been eating Caputo Gluten-Free Flour for five years with no problems. However, no one in my family has celiac, they have gluten allergies.
Eggs: If you can, use room temperature eggs. I find that any items that are cold in the cookie mix tend to impact the ability to mix thoroughly.