Jump to content
  • Sign Up
Celiac.com Sponsor:


Celiac.com Sponsor:


  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

    Chocolate Bliss Peanut Butter Cookies (Gluten-Free)

    Scott Adams


    Reviewed and edited by a celiac disease expert.

    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)

    Blend in:
    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.

    Stir in:
    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.


    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

  • Related Articles

    Scott Adams
    ½ cup butter or margarine
    ¾ cup peanut butter
    1 cup white rice flour
    ¼ cup tapioca flour
    ½ cup sugar
    ½ cup packed brown sugar
    1 egg
    ½ teaspoon baking soda
    ½ teaspoon baking powder
    1 bag milk chocolate chips
    In a bowl beat margarine and peanut butter with an electric mixer until well blended. Add flours, sugars, egg, baking soda ...

    Scott Adams
    This recipe comes to us from Paula King.
    2 cups white rice flour
    1 teaspoon gluten-free baking powder
    1 teaspoon baking soda
    1 teaspoon salt
    1/3 cup butter (or gluten-free margarine), softened
    ¾ cup sugar
    1 cup brown sugar
    1 tablespoon vanilla
    1 cup real peanut butter (process unsalted peanuts in
    food processor)
    1 large egg
    12 oz....

    Scott Adams
    This recipe comes to us from Cathleen Morgan.
    1 ½ cups confectioner sugar
    1 cup creamer peanut butter
    1 egg (slightly beaten)
    1 teaspoon gluten-free vanilla (you can also make your own vanilla flavoring with a vanilla bean)

    Mix all ingredients in bowl. Roll dough into 1" balls and place on greased cookie sheet. Press each ball with fork to flatten in ...

  • Celiac.com Sponsor:

  • Forum Discussions

    Dr. Should be reported to the appropriate board in your state.  AFTER, you have new doc in place.
    Thats interesting.What do you take for your gout ? I tried both uloric (febuxostat) and allopurinol and couldn't tolerate either . (In fact, I suspect allopurinol to one of the causes of my neuropathy alongwith gluten). I am trying to control...
    I don't know about IGA being below normal. In my case, the Demidated Gliadin IGG was above normal (almost by 5 times) . This is only tested as a part of the celiac panel tests. I have been gluten free for about 4 months now. I have noticed...
×
×
  • Create New...