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    Scott Adams

    Paula's Gluten-Free Cocoa Peanut Butter Chocolate Chip Cookies

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Paula King.



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    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. gluten-free semi sweet chocolate chips
    2 tablespoons gluten-free cocoa

    Preheat oven to 325 degrees.

    Sift Rice flour into a mixing bowl and add baking soda, baking powder and salt. Set aside.

    In a large bowl, beat together butter and sugars until light and fluffy, then add peanut butter, vanilla and cocoa. Add eggs and beat well, gradually adding flour mix. Add choc chips last.

    Drop by rounded tablespoons at least 2 inches apart on ungreased cookie sheet.

    Bake for 24 minutes, or until pale golden.

    Makes around 60 cookies.

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    When I tried to make the Paula's cookies, the dough was dry something is missing in it. I had to make them into balls and not like a cookie. I love to bake and now I have to use the rice flour. I'd like to know if it makes a difference?

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    Because of my fiancé I've started trying to find recipes for gluten-free and yeast-free items (that are tasty). I ended up finding this recipe and modifying it. I didn't want the proposed "60 cookies" so I halved everything in the recipe (except for the egg of course). Ended up making 14-15 large spoonful size cookies and only cooking them 13-15 minutes so that they were still soft coming out of the oven (Do not overcook - trust me). I have made these multiple times and always get an "Amazing! These are gluten-FREE?"

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    I did not change anything- I made it exactly as the recipe says. And it was great! It is hard to find tasty gluten-free recipes, especially when it comes to desserts. The only problem I had when making this was while beating the dough- it was very moist but very crumbly. So there were tiny pieces flying out of the bowl and going everywhere!

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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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