Gluten-Free Casein-Free Chocolate Peanut Butter Cookie Recipe

I love to make cookies. I’m a baker at heart and not so much a cook. When I met my husband I didn’t know how to make a grilled cheese sandwich but I could bake a beautiful cake. Good thing I married a cook and yes, he did teach me how to cook. Speaking of my cook, he asked me the other day why they are called cookies and not bakies if you bake them and not cook them. If you happen to know the answer, please tell me. Today to celebrate my love of baking I am sharing my recipe for Chocolate Peanut Butter Cookies. Or should I call them CPB Bakies. Either way- Enjoy!

This recipe is inspired by a recipe in the book 1,000 Gluten Free Recipes by Carol Fenster. If you are new to baking I actually do not recommend this book. I have had to heavily modify many recipes to make them work and I have whole recipes crossed out because no matter what I do, they fail. However, if you are an experienced cook and baker this book may be a good source of inspiration.

Gluten Free Chocolate Peanut Butter Cookies

Yield: 28

Author: Kimberly Fulmer

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Gluten Free Chocolate Peanut Butter Cookies

Gluten Free. Casein Free. Easy. Delicious

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 1 1/2 cups Gluten Free Flour Blend
• 1/2 cup cocoa powder 
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum ONLY IF your flour blend does not already contain it. 
• 1/4 teaspoon salt
• 1/4 cup ghee
• 1 cup cane sugar
• 2 Tablespoons molasses. 
• 1/4 cup peanut butter, creamy or crunchy
• 1 egg
• 1 teaspoon vanilla 

Instructions

1. Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper or a silpat. 
2. Add your dry ingredients (flour, cocoa powder, baking powder, xanthan gum if needed, and salt) to a medium mixing bowl and combine well. 
3. In a large mixing bowl add butter, sugar, molasses, egg, and vanilla and whisk together. Add the peanut butter and mix again. 
4. Slowly add the dry mixture to the wet mixture and mix to combine until smooth. 
5. Take a heaping tablespoon of dough and roll in to a ball. Use a spatula to gently flatten the cookie to about 1/2" thick. Place 2" apart on a baking sheet. 
6. Bake 7 to 10 minutes or until cracks appear in the cookie and the edges are firm. Remove from the oven and cool for 2 minutes before transferring the cookies to a wire rack to cool completely. 

Nutrition Facts

Calories

72

Fat (grams)

3.3

Sat. Fat (grams)

1.5

Carbs (grams)

11

Fiber (grams)

.6

Sugar (grams)

8.2

Protein (grams)

1.1

Sodium (milligrams)

62

Cholesterol (grams)

11

Instructions:

Pre-heat your oven to 375 degrees Fahrenheit.

In a small mixing bowl, mix your dry ingredients except sugar: Gluten free flour blend, cocoa powder, baking soda, and salt. Add xanthan gum only if your flour blend does not already contain it.

When I use sugar I use organic cane sugar from Costco. (A total unpaid plug). Regular white sugar will work as well as baker’s sugar, evaporated cane syrup, or turbinado sugar. The molasses is used in place of brown sugar. I rarely have brown sugar on hand and prefer to make my own by adding molasses. You could use 1/2 cup white sugar and 1/2 cup brown sugar if you do not have molasses on hand.

In a large mixing bowl add your sugar and wet ingredients except peanut butter. Whisk and cream together.

Add the peanut butter and mix again with a wooden spoon.

Slowly add your dry mixture to your wet mixture and mix until smooth. It may take a few minutes to fully incorporate the dry into the wet.

When I was in pre-school or kindergarten, I saw a cooking show on PBS featuring a lady who mixed with her hands. I don’t know why I remember her or why her lesson stuck with me but it did. I think she mentioned adding love in your food. I love mixing cookies by hand and I used my hands to mix the dough below. If I am serving cookies to anyone other than my family I use a spoon to mix so if I offer you a cookie in real life you don’t have worry.

To form the cookies, take heaping tablespoons of dough, form them into round balls, and flatten the balls with a spatula or your hand. Line a baking sheet with a silpat or parchment paper. Place your cookies 2” apart.

Bake your cookies for 7-10 minutes. You will know they are done when they are firm around the edges and have cracks in them. Remove your cookie sheet from the oven and let the cookies cool for 2 minutes on the sheet before you remove them to a wire rack to cool completely.

Substitutions:

This recipe is a good candidate for egg substitutions if you have an egg allergy in your family. You could use 1/4 of applesauce or use the Ener-G brand egg replacer. I have had success with both.

You can use butter or margarine instead of ghee at a 1:1 ratio.

You can substitute 3/4 to 1 cup of coconut sugar in for the cane sugar. Your cookie will be slightly dryer and carry a slight coconut sugar flavor but it is still delicious.

Almond butter, sun butter, or any nut butter can be used in place of peanut butter.

You could make all the substitutions above and still be able to come out with a decent cookie, it’s a very versatile recipe.

Do not substitute almond flour or coconut flour for the all-purpose gluten free baking flour. This recipe is not designed for those flours.

As always, I love to hear from you! Let me know how these cookies (or bakies) turn out for you. Don’t forget to check out my other cookie recipes. More are coming so be sure to subscribe so you can be updated for all the exciting things going on around here.