I love cookies. And, I especially love to bake cookies that are not complicated, take very little time and highlight one or two complimentary flavors. It doesn’t hurt if the cookie also contains a little chocolate. I like it even more if clean-up is simple.
There is nothing like the satisfaction of warm-from-the-oven homemade cookies that didn’t leave you ready to hire house-cleaners just to find the counter top again. Some creations around here manage to use every bowl, utensil and baking pan I own.
Centuries ago I read about this new thing called a Monster Cookie. Everything you could imagine was included in that cookie – peanut butter, chocolate chips, oats, raisins, nuts, extra chocolate, coconut, more nuts, and just more. It was a ridiculously large diameter cookie and took forever to
burn bake. While it seemed like a fantastic idea in theory, the reality was more than anyone should taste or chew all at once.
This is not that cookie. This is a wonderful, simple, happy cookie that happens to be dairy-free and gluten-free and tastes great.
I had a jar of Justin’s Chocolate Peanut Butter in the cupboard that kept falling out every time I opened the door. That probably was a sign to just open the jar and use it. I did. In four minutes I had the batter ready to go. The oven was slower and still preheating.
So I had another cup of coffee while I waited.
Then it was time to scoop and flatten the dough with a fork dipped in cold water. Eleven minutes later they were on the rack cooling their little chocolate nutty heels.
This whole effort requires just one bowl, one spoon and a lined baking sheet (parchment is easy – toss it when you’re done). And in less than 25 minutes from dreaming about cookies – from start to finish you can have some warm from oven dairy-free, gluten-free, fabulous cookies. Taming the cookie monster has never been this easy.
Double Chocolate Peanut Butter Cookies, Gluten-Free, Dairy-Free
- 1 cup Justin’s Organic Chocolate Peanut Butter
- 1 large whole egg plus 1 large egg white
- 1/2 teaspoon vanilla
- 1 scant teaspoon baking soda
- 3 tablespoons gluten free oat flour (I use Bob’s Red Mill)
- 1 cup Enjoy Life GF/DF chocolate chips
- 1/2 cup brown sugar
- 1/4 cup powdered (confectioner’s) sugar
Preheat oven to 350. Line two baking sheets with silpats or parchment.
In a medium-sized bowl mix the peanut butter, eggs, sugars, vanilla, and baking soda until incorporated. Stir in the chocolate chips.
Scoop (scant tablespoon size scoop) onto the prepared baking sheets about 2 inches apart. Flatten with cross hatches using a fork dipped in water (otherwise the fork will stick to the dough).
Bake 6 minutes and rotate baking sheets. Bake 5-6 minutes more and cool for about 2 minutes. Using a flat spatula, carefully remove cookies to a rack and cool completely.
Makes almost 2 dozen 3-4 inch cookies.