Yep, that's right. Gluten Effing Free. Which it turns out is not as easy as substituting some GF flour in any old recipe. D'oh! (D'ough?)
When I excitedly signed up for The Great Food Blogger Cookie Swap I never considered that it would actually be a challenge. I got my matches, one of which required Gluten Free cookies, and set about finding a recipe. I quickly found out that you needed a combination of flours to emulate the chewiness and crumb of normal flour. I knew I didn't want to go out and buy a bunch of flours that I probably wouldn't ever use again so looked for recipes using only every day ingredients. I tried some strange recipes (black beans and cayenne anyone?) and made a lot of messes before finally getting to these little Peanut Butter beauties.
They actually contain no flour - just sugar, egg and peanut butter with the baking soda transforming them into a cookie (rather than a lump of course) during the baking process. They weren't quite there so I added some dark chocolate chunks and filled their bellies with Nutella. Because chocolate makes anything better.
I sent my cookies to Faaiza from Modest Munchies, Cassie from The Aussie Kitchen and Fatima from Fati's Recipes. In return I received some amazing Ginger cookies from Mia at the Little Blue Bicycle (she's only 14!) and beautiful coffee meringues dipped in chocolate and almonds from Faaiza. They're all gone now so don't even bother asking me to share. Thanks guys!
Gluten Free Peanut Butter Choc Chip Cookies (Recipe adapted from Whole Foods)
- 1 Egg
- 3/4 cup Sugar
- 1 tsp Baking Soda
- 1 tsp Vanilla Essence
- 1 cup Peanut Butter (I prefer crunchy)
- 1/3 cup Dark Chocolate, chopped
- About 3 tbs Nutella
Beat egg, sugar, baking soda and vanilla with an electric mixer for 2 mins then add Peanut butter. beat for another minute before stirring through chocolate. Chill for at least 30 mins.
Preheat oven to 180 C and line a baking tray with grease proof paper. Take the dough out of the fridge and make 2 small balls for each cookie (about the size of a Macadamia nut) with your hands. Flatten with your fingers, spoon on some Nutella in the centre then cover with the other piece of dough. Seal the sides by pressing the two pieces of dough together. Do this for each cookie, spacing them at least 15cm away from each other. Bake for about 10 minutes until golden - it will have risen quite a lot. Cool on the tray before transferring to a wire rack.
Yield: About 30 small cookies