Yay! It’s our first cookie here at The Leafy Cauldron to celebrate our move to our own hosting. A peanut butter cookie speckled with chocolate chips seems like a pretty sweet way to inaugurate the new and soon-to-be-very improved The Leafy Cauldron. Please do us a favour like us on Facebook! Share widely and freely!
I had the very easy recipe on the label of peanut butter cookies in mind when I threw these together yesterday. It didn’t work at all. So this afternoon, I made some changes while keeping it as simple as possible. One bowl and very few ingredients! I hope you get the chance to try them out!
Chocolate Chip Peanut Butter Cookies
Makes 30 cookies
1 cup peanut butter (No natural here, sorry), I used a mixture of crunchy and smooth
1 cup granulated sugar
1 teaspoon real vanilla extract
1 cup all-purpose gluten-free flour (Here is the one I use; with brown rice flour – it is less grainy than white rice)
Egg replacer, equivalent to one egg
3/4 teaspoon baking soda
2 tablespoons non-dairy milk
1/2 cup semi-sweet chocolate chips (Canadians! I’m sure you know by now that President’s Choice semi-sweet are dairy free and delicious!)
Preheat oven to 350 F. Line a large baking sheet with parchment paper. In a large mixing bowl, cream together the peanut butter, sugar, and egg replacer until fluffy and smooth. Add the vanilla and beat again until smooth. Add the flour and baking soda and mix until the dough starts to come together. Add the non-dairy milk and chocolate chips and fold until smooth. Scoop out about a tablespoon at a time and place on the baking sheet. Use a fork and create those nostalgic criss-crosses on each cookie. Bake for about 8 minutes. Be careful! Cookies bake quickly and can over bake in a heartbeat. Remove from oven and let cool on the sheet for about 10 minutes. Transfer to a baking rack. Eat with a drink such coffee or your favourite non-dairy milk!
