Welcome to my blog, through which I hope to be able to share my experiences of gluten free cooking, baking, experimenting and eating.
When my daughter was diagnosed (age 6) with Coeliac Disease, our world of eating changed overnight. From breads, pastry and pasta to cakes, biscuits and puddings.......... suddenly most of what we knew was 'off the menu'. I think I must have tested every available gluten free product on the market, seeking out replacements to try and keep things as normal as possible. I was disappointed to find that what was available was often dry, crumbly and flavourless.
Not one to shy away from a challenge, I decided to turn my kitchen into a laboratory, turn all I knew about cooking on its head and start creating!

Friday, 2 May 2014

Dark & Chewy Chocolate-Peanut Butter Cookies - gluten free


Despite the recent Easter chocolate binge, it would appear that I am yet to be fulfilled in my desire for chocolate (or sugar!).......... Evidently I am an addict on both counts...........

It is not just me however.............. the rest of the family is equally determined to keep eating the stuff, so this week I decided to make a delicious batch of cookies for us all to share.


These Dark & Chewy Chocolate-Peanut Butter Cookies are both sweet and chocolatey, but also laden with delicious creamy peanut butter. We always adore the combination of peanut and chocolate........... it is one of our favourites, so these absolutely hit the spot.

Loosely based on my earlier Peanut Chocolate-Chip Biscuits, these cookies are much softer, spread further when baked and have had the flour removed and replaced with a cocoa hit. And they are incredibly quick and easy to rustle up too..............


They are rich in colour, deep and gooey, stuffed with chocolate chunks and have a lovely chewy texture, like you would find with an American cookie. Made with crunchy peanut butter, they also have the added dimension of unmistakable peanut crunch. You could make them with smooth peanut butter, but while this would still give you the amazing peanutty taste, you would definitely lose the nutty texture which I think provides an essential dimension to this particular cookie-eating experience.


The batch produced fourteen cookies which were measured using a cake-pop scoop, but to be honest, they came out quite large and next time I would probably make them smaller (especially as my daughter thinks it is ok to eat several at a time).


To finish them off, a white chocolate button has been added to the top of each one before baking so that they melt in the oven........... Heaven!


Because this is one of our favourite flavour combinations and also because I think these could become one of my new favourite cookies to bake, I am putting them forward for this month's Biscuit Barrel Challenge being hosted by Laura at 'Id Much Rather Bake Than....' Mind you....... these are so very delicious and moreish, I won't expect them to remain in the biscuit barrel for long.......


I am also entering them with Treat Petite hosted by Kat at The Baking Explorer and Stuart at Cakeyboi, because they were made for sharing with my lovely family (who are just as piggie as me when it comes to chocolate-peanut cookies!)


Dark & Chewy Chocolate-Peanut Butter Cookies (makes about 14 cookies)

Ingredients

140g soft light brown sugar
25g cocoa powder
¾ teaspoon bicarbonate of soda
150g crunchy peanut butter
½ teaspoon vanilla extract
1 large egg - lightly beaten
100g dark chocolate chunks/chips
white chocolate buttons for decoration

Method

  1. Line 2 baking sheets with baking paper.
  2. Preheat the oven to 180 C/350 F/ Gas 4.
  3. Weigh and mix together the sugar, cocoa and bicarbonate of soda, ensuring any lumps of sugar are completely broken down.
  4. Add the peanut butter, vanilla and egg and stir thoroughly until the mixture is well-combined and even.
  5. Add the chocolate chunks and mix again until evenly distributed throughout the dough.
  6. Use either a cake-pop scoop or spoon to divide the dough into approximately 14 even-sized portions, rolling into balls with your hands.
  7. Flatten each ball slightly between the palms of your hands and place on the baking sheets allowing room for spreading between each.
  8. Place a white chocolate button in the centre of each dough pattie.
  9. Bake for 9 to 10 minutes, swapping the trays around in the oven half way through cooking to ensure an even bake.
  10. Remove from the oven and leave on the trays for about 10 minutes until the cookies are firm enough to transfer to a wire rack to cool completely.

Gluten Free Alchemist © 2013-14 unless otherwise indicated

6 comments:

  1. Besides making these sound so very yummy, I think you've got the look of them spot on with that lovely crackly top that is so appealing. And I only just bought a new jar of peanut butter today. Hmmmmm.....

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    1. Thanks Laura. I thoroughly recommend using that jar of peanut butter!!!! These are yum!

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  2. These look sensational! I've often made peanut butter cookies but never tried adding cocoa powder - must try!

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    1. Thank you Katie. Definitely try adding cocoa. It's such a great combination......

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  3. I've just made my first peanut butter cookies so maybe the next step will have to be combining them with chocolate. These ones sound perfect.

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    1. Definitely go for it Corina! The chocolate takes them to another level without much tweaking at all. They were really delicious. I have all sorts of variations up my sleeve to try because they were so yum!

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