Apparently it’s National Chocolate Chip Cookie Day today. Usually I’m too late on all of these food holidays. I just don’t keep up. But today, it’s a good thing I have these in my pocket, ready to go for you. (Okay, not literally in my pocket – that would create a lot of crumbs!)
These are your traditional chocolate chip cookies, slightly soft, with chewy edges, but with a small twist. I had a partial bag of peanut butter chips in the freezer left over from making some treats for my co-workers, so I opted to use them in place of some of the chocolate chips.
What resulted was my favorite version of chocolate chip cookies, only better. There’s a lovely balance of chocolate and peanut butter in these beauties. My favorite part, though, has to be the texture. I’m very much a soft+chewy fan when it comes to chocolate chip cookies, and that specific texture is sometimes difficult to achieve when baking gluten-free. However, my friends, this seems to be the key.
Feel free to make these as written, or use all chocolate-chips for a traditional version. Unfortunately, peanut butter chips don’t come dairy-free (that I know of), so for a dairy-free version, use all dairy-free chocolate chips. They are, however, gluten-free, so you’re good to go there. Whether you make them with or without dairy, I’m sure you’ll be just as delighted.
Happy National Chocolate Chip Cookie Day.
Peanut Butter and Chocolate Chip Cookies (gluten-free, dairy-free options)
½ cup unrefined coconut oil, softened (can substitute butter)
1 ½ cups granulated sugar
1 tablespoon blackstrap molasses
1 egg yolk
1 ½ teaspoon vanilla extract
2 cups superfine brown rice flour
¼ cup + 3 tablespoons tapioca starch
1 tablespoon gelatin
1 teaspoon kosher salt
1 teaspoon baking soda
3 tablespoons water
6 oz chocolate chips or chunks (double for dairy-free – Enjoy Life chocolate chips are dairy-free)
6 oz peanut butter chips (omit for dairy-free)
Preheat the oven to 375 degrees.
Put the coconut oil/butter, sugar and molasses in a large mixing bowl of a stand mixer. Cream together on medium speed for about a minute. Add the egg, egg yolk and vanilla and mix again.
In a separate medium bowl, whisk together the brown rice flour, tapioca starch, gelatin, salt, and baking soda. Add the flour mixture to the sugar mixture and beat again on low speed until combined. Add water, a tablespoon at a time, until the dough comes together. (you may not need all 3 tablespoons) Stir in the chocolate chips.
Scoop the dough into small balls (about 2 tablespoons each) and place on a parchment-lined (or silicone baking sheet lined) baking sheet, at least 2-3 inches apart. Flatten slightly with the palm of your hand.
Bake for 12 minutes or until the edges just start to brown. Remove from oven and allow to cool a few minutes on the baking sheet, then transfer to a rack to cool completely.
Makes about 2 1/2 dozen.