In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from Ruth Parente.
Melt and set aside to cool (but not re-harden): 8 oz. Semi- sweet baking chocolate
In a mixing bowl, combine:
¼ cup brown sugar
½ cup peanut butter
¼ cup butter (softened)
2 eggs, lightly beaten
1 teaspoon gluten free vanilla
Stir in the melted chocolate.
In a separate bowl, mix:
½ cup all purpose gluten-free baking mix
¼ teaspoon baking powder
Add dry ingredients to chocolate dough. Mix well.
1 ½ cup chocolate chips
2 cups unsalted dry-roasted peanuts, chopped
Use a scant ¼ cup of dough for each cookie, and drop it on a lightly greased cookie sheet (or one lined with parchment paper).
Bake in a preheated 350F oven for 13-14 minutes. Use a toothpick if you arent sure they are done.
Cool cookies on the pan for two minutes before trying to remove them. Finish cooling on a wire rack.