Gluten Free Peanut Butter Chocolate Chip Cookies

Last fall I was cruising around Pinterest looking at the different cookie recipes when I came across a few recipes for gluten free cookies. Now usually I am skeptical about gluten free baked goods because, well…there is no gluten…the stuff that holds everything together. Beinging curious I kept browsing and I came across this one recipe from AverieCooks.com (her food blog is awesome FYI) and as I read the recipe and saw how simple it was, I tried it. Boy was I shocked at the results. The cookies are the softest, chewiest, and delicious cookies I have ever eaten. I have made them several time since then. Actually, I have a batch in the fridge waiting to be baked. That is the trick to the dough, since there isn’t any flour in it, you must allow it to chill in the fridge so dough will keep it’s shape. Recipe says at least 2 hours, but you can go longer. Not over baking is another trick. 8.5 minutes on 350 has worked well for me. I’ve also played around with the flavorings and using different type of chips (peanut butter, butterscotch, etc).

20140113-180622.jpg

20140113-180643.jpg

Here is the recipe. Check out the other tasty recipes she has on her blog Averie Cooks

1 cup of creamy peanut butter (store bought)
1 cup of light brown sugar, packed
1 egg, large
1 tablespoon of vanilla
1 tsp baking soda
6 ounces semi sweet chocolate chips (I like using the mini chips so I add maybe 2 ounces more since they are smaller)

1. Combine the peanut butter, brown sugar, egg, and vanilla in a mixing bowl of a stand mixer. Using the paddle attachment mix on medium high speed until dough is no longer gritty and kind of smooth in texture. Scape the bowl when necessary and do not over mix. 5 minutes should do it.

2. Add in the baking soda and mix until incorporated.

3. Pour in the chocolate chips and mix for a few seconds just so the chips are into the dough.

4. With a cookie scoop (about 2 inches in diameter) form a mound of dough that is 2 tablespoons full. You can pack it tightly in the scoop and if the chips are falling out. Place mounds on a plate or sheet pan and chill for at least 2 hours.

5. Preheat your oven to 350F. Line a cookie sheet with a Silpat or sprayed with cooking spray. Place the cookie mounds 2 inches apart on the sheet and bake for 8-10 min ( I bake mine 8.5 minutes when the edges start to set). If the cookies are still soft in the middle no worries, the cookies will firm as they rest.

6. Cool cookies for at least 10 minutes and then move them to a cooking rack. Cookies will stay fresh at room temp in an airtight container for a week. The recipe can also be frozen, but we can never make it to that point since we eat all of the cookies!

Advertisements

Quick & Easy Salsa

Always wanted to have some of that Mexican restaurant style salsa at home?

You can.

In less than 10 minutes.

I made this on Sunday night and after posting a pic via Facebook and Instagram I had dozens of people asking for the recipe. I promised to post it on here and share with my wonderful friends and followers. Enjoy!!

2 cans of diced tomatoes
1 med jalapeño, large chop (I like mine spicy so I left in the seeds)
1 sweet onion, large rough chop
1 bunch of cilantro
Pinch of salt
Pinch of sugar
2oz water

Put all ingredients (in order) in a blender. Pulse until it is a chunky but semi smooth texture. Add more seasoning if needed. Store in an air tight container or jar (I have Mason jars galore and they keep well in the fridge).

Hope it’s delicious for you!
-Dom

20140108-190009.jpg

20140108-190018.jpg

20140108-190027.jpg