Peanut Butter Cookies

Aunt Julie — Sat, 27 Feb 2010 21:14:54 +0000

It’s been snowing for 5 days. I cancelled all of my appointments today, not wanting to be out on the roads. What to do? Bake cookies! I tried this new recipe and I’m pleased with the results. OK, they’re sweet. Next time I’ll try leaving out the white sugar.

Makes about 20 cookies

Preheat oven to 375 degrees F.

Ingredients:

scant 1 1/2 cups gluten-free flour (I use Bob’s Red Mill Gluten-free Baking Flour)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt

6 Tbs oil (safflower or similar mild oil)
1/2 cup peanut butter
1/2 cup packed brown sugar
1/4 cup white sugar

2 tablespoons honey
1 teaspoons vanilla extract
1 large egg

•   Preheat oven to 375 degrees F.
•   In small bowl, combine flour, baking powder, baking soda, and salt.
•   In large bowl, beat oil, peanut butter, and sugars until creamy, occasionally scraping bowl with rubber spatula.
•   Beat in honey, vanilla, then eggs, 1 at a time, beating well after each addition.
•   At low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl.
•   Shape dough by rounded measuring tablespoons into 1 1/2-inch balls.
•   Place balls, 2 inches apart, on ungreased large cookie sheet.
•   With floured tines of fork, press and flatten each ball, making a crisscross pattern.
•   Bake cookies 12 to 13 minutes or until pale golden.
•   Transfer cookies to wire rack to cool. Repeat with remaining dough.

Chocolate Chip Cookies – no gluten or dairy

Aunt Julie — Thu, 11 Feb 2010 16:30:56 +0000

This recipe is based on a New York Times article entitled “Quest for the Perfect Chocolate Chip Cookie.” I’ve tinkered with it a good bit to work for me. Those privileged to try these cookies often express surprise that they are so good. I’m so used to baking with gluten-free flours that on the rare occasions that I have a bite of a traditional cookie, I find it rather bland. I use Bob’s Red Mill Gluten-free All-Purpose Baking Flour which is mostly garbanzo bean flour. You can vary the tone of the cookies by substituting some of the flour: try replacing 1/4 to 1/2 cup of the flour with buckwheat, millet, rice or corn flour.

Chocolate Chip Cookies

1 3/4 cup gluten-free flour
round 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1/2 tsp cardamom or ginger or cinnamon or…
1/2 cup oil (safflower or sunflower or walnut or…)
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1 tsp vanilla
1 cup chocolate chips (or, my preference, your favorite fancy chocolate bar, chopped)
1 cup chopped walnuts
a sprinkle of coarse salt

•   whisk flour, baking soda, baking powder and salt into a bowl. Set aside.
•   mix oil & sugar together. add egg and vanilla.
•   add dry ingredients in thirds and mix until just combined
•   mix in nuts and chocolate
•   form into ping-pong-ball or golf-ball sized balls (makes about 20 4″ cookies)
•   chill dough in refrigerator for 24-36 hours. (or maybe bake a couple or four cookies right now!)
•   sprinkle the balls lightly with coarse salt
•   bake at 350 degrees about 15-20 minutes until just before browning

Aunt Julie's Friendly Computer Help

Peanut Butter Cookies

Chocolate Chip Cookies – no gluten or dairy

Chocolate Chip Cookies