It was time to bake cookies again.
Gluten-free cookies.
Peanut butter cookies.
Cookies for the girls – THOSE girls. The ones Brian appreciates so much.
They work so hard.
They deserve cookies.
We all deserve cookies.
Gluten-Free cookies.
Gluten-Free Peanut Butter Chocolate Cookies – made with BOTH dark chocolate and milk chocolate.
YUM!
Gluten Free Peanut Butter Chocolate Cinnamon Cookies
8 Tbs. butter (1 stick), room temperature
1 1/2 cups all natural crunchy peanut butter
1 1/2 cups sugar
3 large eggs
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 tsp. sea salt
2 1/2 cups Pamela’s Artisan Gluten-Free flour
2 cups milk chocolate chips
1 cup dark chocolate chunks
Preheat oven to 355 degrees.
Cream together the butter, peanut butter, sugar, and eggs.
Beat until nice and fluffy.
Add the eggs, baking soda, baking powder, cinnamon, vanilla, and salt.
Beat, again, until super fluffy.
Add the gluten-free flour, 1/2 cup at a time, until well combined.
Fold in the chocolate chips.
Form into 1″ round balls. Flatten with the back of a juice glass, placing on parchment lined cookie sheets.
Bake for about 20 minutes, until almost golden brown.
Remove from the oven and allow to cool on the cookie sheets for 10-20 minutes to set and “harden” before transferring to a serving plate and consuming RIGHT AWAY!
You won’t be able to wait, trust me!
(Theilen is the dog 🐶)
