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

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. 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.

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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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3 Responses:

 
kim
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said this on
18 Oct 2009 10:30:37 AM PDT
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?

 
Kasey
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
04 Dec 2009 11:28:12 AM PDT
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?"

 
Amanda
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said this on
10 Jun 2011 9:18:10 AM PDT
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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