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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By Scott Adams
By Scott Adams •
Reviewed and edited by a celiac disease expert.Chocolate Bliss Peanut Butter Cookies (Gluten-Free)
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About Me
Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.
In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.
His work to advance awareness and support includes:
- Founding Celiac.com in 1995.
- Founding in 2002, and publishing the Journal of Gluten Sensitivity.
- Co-authoring with Dr. Ron Hoggan the book Cereal Killers.
- Founding The Gluten-Free Mall in 1998, which he later sold in 2014.
Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.
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¾ cup peanut butter
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½ teaspoon baking soda
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This recipe comes to us from Paula King.
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