It’s time I learn about special needs and healthful baking. For the next couple of weeks I’m going to bake some sort of dessert that will fall into this category. I decided to start with these gluten-free peanut butter chocolate chip cookies because they looked delicious and they looked easy to make. I needed easy. Both of my kids were off from school for two days for Rosh Hashanah. Selfishly, I didn’t want their help in the kitchen, so I did what any good mother does, and had television babysit my boys. I put on the 1978 classic movie Superman in the basement, ran back upstairs, closed the door, and got it done. The cookies were cooling on the rack and the kitchen was all cleaned up by the time Margot Kidder squeaked out the famous line “You’ve got me? Who’s got you?!” Afterwards, we went to the park to play “Superman”. This is how we play “Superman”, the kids fly around and pretend to shoot rabid animals with pretend guns (usually sticks), while I’m on the computer (my phone) looking for the bad guys (checking Facebook).
Gluten-free peanut butter chocolate chip cookies are yummy! Because there is no flour the cookie gets its structure from the sugars. This makes for a crumblier cookie, but not terribly crumbly. The peanut butter flavor is perfect. I sprinkled a little coarse salt over each cookie before baking. Just a few grains of salt really bring out the sweet flavors. This recipe comes from David Bonom in Cooking Light Magazine (June 2014).
Let’s do it! Whisk the egg white and salt together until it’s a bit foamy.
Add the peanut butter, sugar, brown sugar, and mini chocolate chips.
Stir it all together until it is combined.
Drop about 1 and 1/2 tablespoons onto a parchment-lined cookie sheet, and press with a fork to create that quintessential peanut butter cookie cross.
Sprinkle each cookie with a little coarse salt, and then bake for about 8 to 10 minutes in a 375 degree F. oven. Cool on a wire rack for a few minutes before devouring them all.
- 1 Egg White
- 1/4 tsp. Salt
- 1 cup (280 g) reduced-fat Peanut Butter
- 1/3 cup (67 g) Granulated Sugar
- 1/4 cup (50 g) Brown Sugar
- 1/4 cup (56 g) Mini Semisweet Chocolate Chips
- Coarse Salt for sprinkling
- Preheat the oven to 375 degrees F. Line a large cookie sheet with parchment paper.
- In a medium-sized bowl, whisk the egg white and salt together until foamy. Add the peanut butter, sugar, brown sugar, and chocolate chips. Stir to combined.
- Using a spoon, or medium-sized ice cream scoop, spoon out about 1 and 1/2 tablespoons of dough onto the cookie sheet. Press down using the tines of a fork to flatten and decorate. Sprinkle each cookie with a little bit of coarse salt.
- Bake for 8 to 10 minutes, or until lightly golden brown. Cool on a wire rack. Enjoy!
- Whisk
- Medium-sized bowl
- Large baking sheet
- Parchment paper
- Medium-sized ice cream scoop (holds about 1 and 1/2 to 2 tablespoons worth of dough)
