Thursday, April 19, 2012
Gluten Free Chocolate Peanut Butter Cookies
Originally a "three ingredient cookie" that's quite popular on numerous baking blogs and food websites. The flourless peanut butter cookie is at home on the food network, allrecipes, epicurious, and food.com, just to name a few. Woman's Day magazine features the humble cookie covered in rich chocolate ganache and dipped in chopped peanuts. An all American classic that's not only easy to make, but only requires peanut butter, eggs, and sugar. Well, a pinch of baking soda too, to give your cookies some lift during baking and lighten the texture. There's really no need to improve the delicious simplicity of these chewy cookies, but if you feel like mixing things up a bit, try adding chopped peanuts, chocolate chips or cocoa powder.
I modified the original recipe and used 1/4 cup cocoa powder, brown sugar, and increased the peanut butter by 1/4 of a cup.
Makes 24 cookies
1 1/4 cup chunky peanut butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg, lightly beaten
1/4 cup cocoa powder
1 teaspoon baking soda
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Mix together peanut butter and brown and granulated sugar, and egg until well combined. Stir in cocoa powder and baking soda. Form 24 balls and place on prepared cookie sheet. Flatten slightly with a fork.
Bake at 350 degrees for about 8-10 minutes or until cookies are puffed, but still soft to touch in center.
Cool on sheet for 5 minutes and transfer to wire rack. Cooled cookies can be stored in an airtight container for several days.