Torrential rain here in Pemberton today. A good day for baking. These cookies I adapted from a John Bishop recipe from his cookbook At Home. They are great for road trips. I have not had luck with PB cookies lately and have been disappointed with the recipe in the Joy of Cooking (both the original edition and the updated version published about a decade ago). This one is very good! John Bishop’s recipes have good bones…
Not a recipe high in Pemberton ingredients this post except for the Pemberton egg – only the best!
Gluten-Free Peanut Butter Chocolate Chunk Cookies (yield: 2 dozen)
½ cup unsalted butter
½ cup natural chunky peanut butter (I used Western Family brand)
1/3 cup white sugar
¾ cup coconut sugar
1 Pemberton egg
½ cup pulverized gluten-free oats (pulverize in Cuisinart until oats are the consistency of flour)
1 cup almond meal
½ tsp baking powder
¾ tsp baking soda
¼ tsp salt
4 oz Lindt 90% dark chocolate, chopped
Cream butter and peanut butter in mixer. Add all other ingredients. Blend well. Stir in chocolate chunks. Use a 1.5 tbs-sized spring-loaded cookie scoop and use it to drop dough onto 2 parchment-lined baking sheets (these cookies spread quite a bit). Bake at 375C for 12 minutes. Cool and enjoy!
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