Gluten Free Peanut Butter Cup Cookies |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 28 |
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Adapted from Artisanal Gluten Free Cooking by Kelli and Peter Bronski to use some mini peanut butter cups along with chocolate chips. You’d never know they were gluten free – just soft, slightly cakey and delicious! Read more ! Ingredients:
1/4 cup butter, softened |
1/4 cup non-hydrogenated shortening |
1/3 cup raw sugar |
1/3 cup packed brown sugar |
1 packet vanilla flavoured stevia (optional) |
1 egg |
1 1/3 cups gluten-free-flour-blend.html >artisan gluten free flour blend |
1 tbsp tapioca starch |
1 1/2 tsp guar gum |
1/2 tsp baking soda |
1/4 tsp sea salt |
2 oz semisweet chocolate chips |
3 oz chopped peanut butter cups |
Directions:
1. In a large bowl, cream the butter, shortening, sugars, stevia and egg until fluffy.
2. Beat in the flour, tapioca starch, guar gum, baking soda and salt.
3. Fold in the chocolate chips and peanut butter cups.
4. Wrap dough and refrigerate 1 hour (alternately, portion onto waxed paper, flattening slightly, and freeze).
5. Preheat the oven to 375F. Portion dough onto parchment paper, flattening slightly.
6. Bake cookies 9 minutes (from refrigerated) or 13 minutes (from frozen).
7. Cool on the sheets.
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