Somedays, there's nothing as satisfying as a warm, gooey, chocolate chip cookie. You know the kind – they are slightly crispy on the outside, and when you bite into them, they are soft, and warm chocolate chips melt right in your mouth at that first bite – having you reach for that glass of milk or coffee.
Unless you are a cake lover – in which case, pal, I'm sorry to say you are out of luck because I don't have cake for you today.
Today, what I have is a warm, gooey, chocolate chip cookie – I know, I know, there are "eleventy billion" (like my fellow food fanatic Taylor says) chocolate chip cookie recipes out there. And, I don't profess that this is the best chocolate chip cookie recipe there is.
However, I will profess that these chocolate chip cookies will satisfy your chocolate chip cookie craving and are most definitely better for you.
Hippocrates once said "Let food be thy medicine and medicine be thy food." And so, when the days is rainy and gloomy and life seems to be pulling me in different directions, I take a break and let "food (such as these gluten free chocolate chip peanut butter cookies, made with tapioca flour) be my medicine" with a strong cup of coffee.
These cookies are not loaded down with tons of refined sugar or butter. In fact, I didn't use any sugar in them, as I used honey roasted peanut butter. Now, you might prefer a sweeter cookie, in which case, go ahead and add two to three tablespoons of coconut sugar or brown sugar.
These delectable cookies also happen to be gluten free as they do not contain any wheat or white flour – only tapioca starch/flour, which also helps them turn out with a slightly crispier outer covering than those other nut butter cookies I have made.
Gluten Free Chocolate Chip Peanut Butter Cookies Recipe
Ingredients
- 1 cup peanut butter, like peter pan honey roasted peanut butter
- 2 eggs, free range
- 2-3 tablespoons coconut sugar, optional
- 1/2 cup tapioca flour
- 1 cup semisweet chocolate chips
- 1 teaspoon pure vanilla extract
Directions
- Preheat oven to 375°F.
- Line a baking tray with 2 sheets of parchment so it's double lined.
- Place the peanut butter and eggs in a bowl and mix well.
- Add the sugar of choice and mix well again, if using.
- Add in tapioca flour and vanilla and mix until incorporated, and then fold in the chocolate chips
- Drop spoonfuls onto parchment lined baking tray and bake for 12 minutes
Notes
- Cookies will be soft when first taken out of the oven but will crisp up as they cool.
via Food Fanatic http://ift.tt/28QZDm7
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