Wednesday was National Peanut Butter Cookie Day. I always try not to fall prey to these arbitrary food “holidays” but after a long wait at my doctor’s office, I decided to give in and make some cookies.
When I was living in Provincetown, MA for the summer to do an internship at the Fine Arts Work Center, one of my roommates had celiac and she would whip up gluten-free peanut butter cookies. Sometimes she put chocolate chips in them. It was always a particularly sad moment when one of us came in to discover that our unofficial rodent roommate, a little mouse, had found the cookies, chewed through the plastic wrap, and pooped all over them.
It’s been years since I’ve had those cookies, but I remember them being rich and decadent in a way that’s completely different from traditional peanut butter cookies. They reminded me of flourless chocolate cake.
Yesterday, after my doctor’s visit, I came home, found a recipe I liked, and made the incredibly simple cookies, complete with chocolate chips. I froze half of the dough to use later, and the other half I baked to completion.
Gluten-Free Peanut Butter-Chocolate Chip Cookies
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup semisweet chocolate chips
- 1 large egg, beaten
- 1 teaspoon vanilla extract
Position two oven racks in the center of the oven and preheat the oven to 350°F.
Combine all the ingredients in a bowl, and stir (I used paddle attachment in stand mixer) with a wooden spoon until smooth.
Divide the dough into 24 portions, about 1 heaping tablespoon each. Roll each portion between your hands to form a smooth ball. Place the balls of dough on ungreased cookie sheets, spacing them 1 inch apart. You should get about 12 cookies per sheet. Using a fork, press on the dough in two directions to form a crosshatch pattern. (I didn’t press mine, and they turned out great, just small.)
Bake the cookies, rotating the sheets between oven racks and turning them back to front midway, (I skipped this step – turned out fine) until the cookies are puffed and lightly golden, about 10 minutes. Remove the baking sheets from the oven and let the cookies cool on the sheets. Then remove them with a metal spatula.
About 24 cookies
Dana’s note: If you’re like me and you want to manage how many cookies you have on hand, you can always freeze the dough. Go ahead and roll them into balls, and arrange them on a cookie sheet so that they’re not touching. Put the cookie sheet in the freezer, and when they’re frozen, put the balls in a labeled plastic bag. On the label, make sure you include the name of the cookies and cooking instructions (temperature, time, etc.).