Sunday, August 3, 2014

GF Chocolate Peanut Butter Hurricane Cookies

Cookie of the year!      Chocolate, peanut butter, and nuts.What a treat!

                                    A surprise ingredient…


 And the dough is as good as the cookie. (Yes! I break the rules and eat the dough)

Check out all the yummy chocolate pieces and nuts to bite into. 

You can make them with regular flour as well as gluten free. Please note though, these have dairy.

GF Chocolate Peanut Butter Hurricane Cookies                          Makes about 36 cookies
1/2 cup butter or butter substitute
1/2 cup peanut butter, chunky or creamy
1/2 cup brown sugar
1/4 cup sugar, I used beet sugar
1 tsp baking soda
1/4 tsp salt
1 egg, or egg substitute
1/4 cup milk or milk substitute,  I used soy
1 tsp vanilla
2 cups minus 1 Tbsp gluten free flour blend, I used Bob's Red Mill Gluten Free All-Purpose Flour
1/2 tsp xanthan gum
3/4 cup semi-sweet chocolate chips
1/4 cup peanut butter chips                ** or 1/2  cup of each flavor
1/2 cup peanuts cut into pieces
6 chocolate covered peanut butter cups, cut into small wedges. (use a non-dairy type if needed)

Preheat oven to 350. Line baking sheets with parchment paper. (not required, but I prefer this method).
In a large mixing bowl add butter or butter substitute, peanut butter, and sugars. Mix well.
Add egg or egg substitute, milk or milk substitute, and vanilla. Mix well.
Add flour, baking soda, and salt. Mix well. Don't over mix if using regular flour (non-gluten free).
Fold in flavored chips, peanuts, and peanut butter cups.

Place small scoops of cookie dough on baking pans. Bake for 11-12 minutes. Cool on wire racks.
These freeze well too.


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