I settled on cookies after realizing that any bread or cake-like enterprise would involve at least two types of flour. Eschewing flour altogether seemed even more decadent than layering several varieties, so flourless peanut butter cookies it was. Though the dough gave me some cause for consternation (being essentially a wet blob of sugary peanut butter), these cookies emerged from the oven solid and delicious. The recipe can be simplified or dressed up however you like, and made glutenous if you must.
Gluten-Free Peanut Butter Chocolate Chip Cookies
Inspired by a recipe from Gluten-Free Girl and doubled and dressed up a bit by me.
Adding two full cups of sugar made me feel a bit gross so I decided to replace one of the cups with half a cup of honey. After the success of the ginger snaps I switched out a bit of the honey for maple syrup at the last minute. There's nothing wrong with sticking to the sugar, but personally I liked the way the hints of maple and honey played with the peanut. In terms of choosing what type of peanut butter to go with, obviously if you prefer not to have peanut chunks then go with creamy, and if you decide on a salted variety then you don't need to add salt yourself. If I'd thought a little bit more ahead I would have put in some fresh chopped peanuts and next time I'm going to toss in some chopped pecans.
2 cups unsalted chunky peanut butterPreheat oven to 350.
1 cup sugar
1/8 cup maple syrup
3/8 cup honey
1/2 tsp salt
2 tsp baking powder
1 cup Sunspire rich dark semi-sweet gluten-free dairy-free chocolate chips
turbinado sugar for dusting
Cream the peanut butter and sugar thoroughly by hand, then add the honey and maple syrup.
Beat in the eggs one at a time followed by the salt and baking powder. Make sure that each ingredient actually gets mixed into the dough and not just pushed around on the sides. Use hands if necessary.
Add chocolate chips and mix.
Roll the dough into balls. I used about 1-2 tablespoons per ball, but acceptable cookie size is open to interpretation.
Dredge balls through the sugar and place on baking sheet lined with wax paper.
Gently press dough balls with fork to flatten them and create a pleasing ridge pattern.
Bake for about 10 minutes. The cookies will be soft when you take them out so leave them on the baking sheet for at least 5 minutes before transferring them to a cooling rack.
Attempt to let cookies harden completely before eating, or just chow down. Milk is advisable.