We weren't allowed to bring peanut products to school growing up, but that didn't stop Mom and Grandma getting in the kitchen with me and making the infamous 3-ingredient (although always with brown sugar) and classic Chipits cookies for after school snacks. When I went to university, I sympathized with some of my classmates who never had the pleasure of eating a standard chocolate chip or peanut butter cookie from the cafeteria, since those things (along with 7/8ths of the menu) contained wheat or gluten.
I didn't have the knowledge, time or equipment to make them their own treats, but now as a bona fide foodie with a passion for baking and allergy needs I'm always on the lookout for an amazing recipe that doesn't feel like anything is missing. While leafing through Artisanal Gluten Free Cooking, though, I came across the Bronski's recipe for Chocolate Chip Cookies. Since it used their Artisanal Gluten Free Flour Blend, which I had fantastic success with before, I knew I'd have to give these a whirl. But (like everything I do), I had to make it my own. I halved the recipe (since we didn't need a full batch of these babies kicking around), swapped some organic shortening for half the butter, cut the sugar a bit and used guar gum in place of the xanthan (which I don't have).
The biggest (and best, IMHO) change I made was to amp up the amount of "goodies", using some mini chocolate chips as well as the treat of my youth - the Reese's Cup. I was initially nervous about using the candy, as I wasn't sure about it's GF status, but after emailing Hershey's and perusing their Special Nutrition page, I found out they were in fact gluten free! I tell you, I have never been happier, since some of the cookies were destined for the gluten free chocolate-peanut butter fans at my hair salon! Hopefully those following Gluten Free Fridays will love them as much as they did!
Gluten Free Chocolate Chip and Peanut Butter Cup Cookies
¼ cup butter, softened
¼ cup non-hydrogenated shortening
1/3 cup raw sugar
1/3 cup packed brown sugar
1 packet vanilla flavoured stevia (optional, I used NOW)
1 1/3 cups Artisanal Gluten Free Flour Blend
1 tbsp tapioca starch
1 ½ tsp guar gum
½ tsp baking soda
¼ tsp sea salt
2 oz semisweet chocolate chips
3 oz chopped peanut butter cups
- In a large bowl, cream the butter, shortening, sugars, stevia and egg until fluffy.
- Beat in the flour, tapioca starch, guar gum, baking soda and salt.
- Fold in the chocolate chips and peanut butter cups.
- Wrap dough and refrigerate 1 hour (alternately, portion onto waxed paper, flattening slightly, and freeze).
- Preheat the oven to 375F. Portion dough onto parchment paper, flattening slightly.
- Bake cookies 9 minutes (from refrigerated) or 13 minutes (from frozen).
- Cool on the sheets.
Amount Per Serving
Total Fat: 5.5 g
Cholesterol: 11.0 mg
Sodium: 27.0 mg
Total Carbs: 13.7 g
Dietary Fiber: 0.7 g
Protein: 1.2 g