May is Celiac Awareness month, and in honor of this auto-immune disorder that is estimated to affect 1 in 100 people, we are bringing you a variety of gluten-free baked goods all month long, starting with these delicious Gluten-Free Peanut Butter Chocolate Chip Cookies.
From AnkarsrumUSA recipe developer, Carmi Adams:
Gluten-free baking has come a long way in the last 10-15 years. I used to decline any baked good that was gluten-free because I knew it would probably taste flat and have a weird sandy texture.
As professional bakers and home cooks have both come to experiment and understand gluten-free flour alternatives and what additional ingredients need to be added to enhance them, gluten-free baking has become a huge part of the baking community.
We’re starting the month out with a very simple and basic recipe: cookies. Who doesn’t love a cookie? This one uses oat flour instead of all-purpose flour. While oats are naturally gluten-free, it is important to make sure the package specifies gluten-free because oats are often processed in facilities with other grains that contain gluten. Also, if you have trouble tracking down oat flour, just put old fashioned rolled oats in a blender and blitz on high speed until powdered. Voilà, oat flour!
This cookie dough is stiff so the stainless steel bowl gets used.
This cookie dough does not get chilled.
Bake these just until set. They will firm up even more as they cool down.
Unlike most gluten-free baked goods, these cookies will keep for several days and stay soft and chewy. Oat flour for the win. We hope you enjoy our foray into gluten-free baking this month. Please let us know if you have any questions of comments. Happy gluten-free baking!
Gluten-Free Peanut Butter Chocolate Chip Cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
405 g. (1 1/2 cups) creamy peanut butter*
114 g. (1/2 cup) granulated sugar
107 g. (1/2 cup) brown sugar
2 large eggs
5 g. (1 tsp.) vanilla bean paste or extract
5 g. (1 1/4 tsp.) baking soda
pinch kosher salt
170 g. (1 cup) chocolate chips
46 g. (1/2 cup) gluten-free oat flour**
Preheat oven to 350º F. Line two cookie pans or half sheet pans with parchment paper or silicone baking mats.
In the stainless steel bowl with the roller/scraper, combine the peanut butter, both sugars, eggs, vanilla and baking soda. Mix on medium speed (3 o’clock) until thoroughly mixed. Add in the chocolate chips and mix until combined.
Add in the oat flour and mix just until flour is incorporated.
Using a small disher or a tablespoon, scoop out cookie dough and place on prepared pans approximately 3 inches apart. Using your hand, gently flatten tops of cookie dough balls.
Bake for 13-15 minutes, until tops are set and edges are beginning to turn golden brown. Let cookies cool on pans for 10 minutes and then transfer to a cooling rack to finish cooling.
Yield: 3 dozen cookies
*This recipe was tested out with creamy salted peanut butter with minimal sugar added. Natural creamy peanut butter also works well but needs to be thoroughly stirred to incorporate the oil back into the peanut butter before using in the recipe.
**Although oats are gluten-free, they can often be processed in facilities with products that contain gluten. Make sure the label specifies gluten-free.