Wednesday, December 12, 2012

Peanut butter cookies with chocolate chips and nuts

It turns out that chocolate chip cookies with nuts are even better when you use peanut butter cookie batter. Here is Laurie's gluten-free recipe. I recommend you double the amount of chocolate chips and nuts. The whole point is to have just enough batter to hold the chocolate chips and nuts together.

1 C peanut butter 
½  C Spectrum shortening 
1 C brown sugar 
2 eggs (replaced with 2 T flax meal and 6 T HOT water-mix)
1/4 tsp sea salt 
1 tsp vanilla 
1 tsp baking soda 
1 ½  C gluten free flour (I used a mixture of mostly potato starch with some rice flour) 
1 tsp xanthan gum  

1 C mini chocolate chips
1 ½  C chopped nuts 

Mix dough, roll one inch balls and place them on the baking sheet. Smoosh them slightly with a fork.

Bake at 375 for 10 minutes or until they start to brown. Let cool on the baking sheet of a couple of minutes before removing them to the cooling racks.

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