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Saturday, March 27, 2010

Gluten Free Chocolate Chip Cookies

Well, I just about have my kitchen remodeled and my baking center is awesome. The only bummer is that my doctor wants me to do a gluten free elimination diet to see if gluten is the cause of all my woes. How unfair to now have to give up [baking] one of my passions. The first week was tough as not only did I go through baking withdrawals, but gluten withdrawals too; and my first attempt at baking pizza from scratch was a disaster. I tried it again last night and had somewhat better results, but still, not very good. I did however, come across a flourless chocolate chip cookie cookie recipe in "The Bon Appetit Cookbook" as I was making regular cookies for my son to take to college. What a surprise to see it! I decided to give them a try and made some this morning. Well, I think these may be the best damn Chocolate Chip Cookies EVER! Flour or no flour. And, they're super easy too.


1 Cup of super-chunky peanut butter (do not use old-fashioned or freshly ground)
1 cup packed brown sugar
1 egg
1 tsp baking soda
1/2 teaspoon of vanilla
1 cup of chocolate chips (Ghiradelli bittersweet are my fav)
(I also added 1/2 cup of chopped pecans)

Mix until well combined. Roll a tablespoonful of cookie dough or so in WET hands (to prevent sticking) and place on an ungreased cookie sheet. Bake at 350 degrees until done (ha ha, my favorite saying) about 12 minutes or until the edges are golden brown and the center is still soft. I am not sure how well they will keep...they won't make it through the day here, I'm sure, so does it matter?? Yummy. Well, "Bon Appetite", Thanks!

1 comment:

  1. I made these again with a different brand of Peanut butter and they came out very different; more cake like, but still sooo good.