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    Scott Adams

    Chocolate Bliss Peanut Butter Cookies (Gluten-Free)

    Scott Adams
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    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.

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  • About Me

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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