I will admit it, these were an accident. I have tried so many gluten free cookie recipes and have never achieved the chewy cookie so imagine my surprise when I accidently created the most amazing recipe! Do any of you follow Sally’s Baking Addiction? You can see her blog here http://sallysbakingaddiction.com/ but beware, she is not allergy friendly. Her recipes always look amazing though and are perfect food porn. I came across her recipe for 4 ingredient peanut butter fudge and had to try it! But me being me, I subbed the butter for vegan margarine and it just didn’t work. It tasted great but stayed too wet and I couldn’t cut it without it mushing. Maybe it just needed more icing sugar to make up for the water content of the margarine but I decided I would recycle it and not throw it away as my boyfriend suggested. I added some cookie like ingredient; 2 eggs and some brown rice flour, and baked up it all up into these delicious cookies. I almost cried with joy when I bit into one and it was like those big chewy ones you can get in the supermarkets. So I thank you Sally for your recipe, I owe you one!
PS. I know this is very different from my recent post but it’s Christmas! I wouldn’t advise eating food like this all the time but these cookies are perfect for a treat. So enjoy!
Here’s the recipe for my cookies
1 cup Smooth Peanut Butter
1 cup Vegan Margarine (I used Vitalie)
1 1/2 cup Brown Rice Flour (the best GF flour for cookies)
4 cups Icing Sugar (Confectioners Sugar)
1 tsp Vanilla Extract
2 Medium Eggs
100g Chopped Dark Chocolate
Optional: a pinch of Salt if you are using unsalted PB
This looks really bad for you, and is, but it makes about 30 big cookies.
Melt the butter with the peanut butter and stir until there are no lumps. Sift in the icing sugar and combine well, along with the vanilla. Mix in the flour and then the chocolate chunks.
I used an icecream scoop and a dessert spoon to add blogs of the dough to a lined baking tray as the mixture is a bit too sticky to do by hand. I left an inch or 2 between each one but they do spread. If you leave an inch or so, it will give you nice big, flat cookies. No need to flatten or shape before baking as they will do their own thing.
Bake at 180c/160c fan for 10-15 mins or until the egdes are golden and the middle is still quite pale. Allow to cool before attempting to take off the paper as I had a few casualties for being too eager.
I think it must be the icing sugar as apposed to caster sugar that makes them chewy. Everyone loved these and no one guessed that they were gluten free, dairy free. I haven’t tried it with egg replacement but would love to hear how it goes if any one does!
I hope you all had a brilliant Christmas and I wish you a very happy and healthy new year.