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Every once in a while I like to take cookies over to my friends at the lumber yard - but one if the gals is on a strict gluten free diet. So this week, I came up with this combination of recipes for an awesome, chewy peanut butter cookie that has great flavor and is gluten free. I don't even miss the flour!
Ingredients: 1 cup smooth peanut butter* 1 cup crunchy peanut butter* 1 1/2 cup sugar 1/2 cup brown sugar 3 large egg, lightly beaten 2 teaspoons vanilla extract Directions: Heat oven to 350 degrees F. Line bake sheet with parchment paper. Place all ingredients in a stand mixer bowl and mix on low. Using a cookie scoop, drop 1 1/2 tablespoon of dough on bake sheet. Flat cookie with a fork in criss-cross design. Bake cookies for about 10-12 minutes or until golden around the edges. Rest cookies on bake sheet for 2 minutes then transfer to cooling rack. *I like the combo of the two. But you can make it with just one kind if you would prefer. I saw this original recipe on the Mountain Rose Blog and I just HAD to make these for my hubby that loves Chai Tea! So with out further ado, here is the recipe, with my changes.
Ingredients 2/3 cup unbleached all-purpose flour 1/3 cup whole wheat flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/3 teaspoon sea salt 1 3/4 sticks softened butter 1 cup sugar 1/4 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 2 1/2 cups old-fashioned rolled oats Powdered Chai Spice Mix 1 tsp cinnamon powder 1/2 tsp cardamom powder 1/4 tsp ginger powder 1/8 tsp clove powder 1/8 tsp nutmeg powder Directions 1. Preheat oven to 350 degrees. 2. Whisk flour, baking powder, baking soda, powdered spice mix, and sea salt together. 3. In another bowl, beat butter and sugars until fluffy and creamy. Add egg and vanilla to the butter and sugar mixture and beat until combined. Scrape bowl with spatula. 4. Gradually add flour mixture to the butter mixture and stir until it just becomes smooth. 5. Gradually add oats and mix until well combined. 6. Roll 2 tablespoons of dough into balls with your hands. Place on parchment lined baking sheets about 2 1/2 inches apart. 7. Bake until cookies are golden brown, about 13 to 16 minutes. Transfer baking sheet to wire rack to cool. |
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