Sunday, September 13, 2015

gluten and egg free (can be dairy free) peanut butter cookies

If you have a peanut allergy then these are not for you but if you have other food allergies these are safe! This is an adaptation of the "Valerie" Cookies I posted back in May. In some ways these might be a smidgen better since they have a "chia egg" as the egg replacer and they taste oh so good!

How to make a chia egg:
1 tbsp ground chia seeds (I used pre-packaged but will try freshly ground next time)
3 tbsp water
Mix in a small bowl and let sit for 5 to 10 minutes or until the chia seeds have formed a gel. Use in your baking as you would and egg.

What you will need:
1 "chia" egg
1/2 cup smooth peanut butter (I used Kraft peanut butter)
1/2 cup softened margarine
1/2 cup white sugar
1/2 cup light brown sugar, packed
1 1/4 cup gluten free flour mix (I use presidents choice blend)
1 tsp vanilla extract
1 tsp baking soda
pinch of salt
dark chocolate chips (amount to your liking, we used dairy free chocolate chunks)

How to make:
Measure out the butter and peanut butter and microwave for 30 seconds to soften it up, add more time if you like your ingredients softer to mix. Add in egg and both sugars mixing with a spoon (no electric mixer needed here!) Add in vanilla, baking soda and salt mixing well. Now add in flour in small batches until dough forms. Add in chocolate chips if you please.
Using a cookie scoop or 1 tbsp measure spoon and scoop out dough and place on a parchment lined cookie sheet spaced apart the cookies do spread.
* dusting the cookie scoop with flour between cookies helps them not stick.

Bake in a 350 degree oven for 10 minutes, cool on cookie sheet for 1 minute and transfer to cooling rack. 

1 comment:

  1. Gluten and egg free, yippee!!! That combo is a must in all that I eat, so I truly appreciate this lovely, scrumptious recipe. Thank you for sharing, sweet dear!

    Big hugs,
    ♥ Jessica