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Sunday, September 25, 2011

Peanut Butter Chocolate Chip Cookies (Gluten Free)

We had one of those monster jars of organic peanut butter from Costco that had separated as we got down towards the bottom. There was a layer of oil and then hard chunks and it just wouldn't mix so it had become impossible to spread. Solution? Cookies!!

Big A almost swooned when she smelled these coming out of the oven. Nothing like chocolate and peanut butter to put people into a happy mood.

I made them in my new Cuisinart food processor. Adam got it for me for my birthday and I'm in love. My old one (Kitchen Aid) was alright, but much too small and not powerful enough. This one has a 12 CUP BOWL and packs a good punch. Ahhh, this is by far my most important and favorite kitchen appliance.

2 cups oats
1/2 cup ground flax seeds
1/2 cup packed brown sugar
1 tsp baking soda
1 tsp sea salt

1.5 cups peanut butter*
2 eggs
1/4 cup agave syrup or honey
1 tsp vanilla extract
1 cup semi-sweet chocolate chips

Dump oats into food processor and process until consistency of flour. Add remaining dry ingredients and pulse a few seconds. Add peanut butter and pulse a few times. Put eggs, syrup and vanilla into processor and processor until dough comes together. It will be pretty dry and should not be too sticky. Stir in chocolate chips.

Roll dough into balls and press onto non-stick baking sheet. Bake at 350F for 8-10 minutes. Cool and then remove from pan. Keep in air-tight container. Freeze if desired.

*If your peanut butter is very thin and liquidy, start with a cup. If dough seems too dry after everything else has been incorporated, add another 1/4 cup. Add more as needed. Make sure dough is not too sticky.

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