Serve these Gluten-Free Chocolate Peanut Butter Chip Cookies hot out of the oven for a special treat.
Fresh baked cookies are a real treat in our house. There’s nothing quite like the smell of homemade cookies baking in the oven, and it’s almost impossible to resist a fresh baked cookie hot out of the oven. My kids are really spoiled when it comes to cookies. I don’t bake cookies very often, but when I do, my boys only like them fresh. If they’ve been sitting around a few days, they won’t touch them.
Funny, my youngest son said he doesn’t like packaged cookies because they just don’t taste good. Being the youngest in the family, he didn’t grow up with packaged cookies unlike my older boys. I’m so glad he knows the difference. I remember explaining to my other boys when they were younger that the cookies that come in packages stay soft only because they’re made with preservatives. There’s just no way for a fresh cookie to stay soft more than a few days.
One of the tricks I’ve come up with to make sure no cookies go to waste is to freeze pre-shaped cookie dough balls and only bake a few at a time when my kids have friends over or when I want to surprise them with a sweet treat.
Recently, I found some peanut butter chips at Whole Foods that reminded me of the chocolate cookies with peanut butter chips I used to make for my kids. However, the ingredients were a bit healthier than the ones you typically find at the supermarket, which often contain partially hydrogenated vegetable oil (an unhealthy fat), reduced mineral whey (whey that’s been treated to remove some of the minerals), corn syrup solids and artificial flavor (a.k.a. lots of chemicals). The peanut butter chips I bought were made with evaporated cane juice, palm kernel oil, nonfat dry milk, and whole milk.
These Peanut Butter Chocolate Cookies are made healthier and gluten-free with oat flour in place of white flour, organic sugars (which are still processed but less processed than regular white and brown sugar), and substituting yogurt for some of the butter.
Today, I’m participating in Food Network’s Comfort Food Feast where Peanut Butter is being featured. Please be sure to check out what my fellow foodie friends made:
Domesticate Me: Peanut Butter and Banana Overnight Oats (Vegan and Gluten-Free)
The Heritage Cook: Peanut Butter-Chocolate Chip Oatmeal Cookies (Gluten-Free)
Virtually Homemade: Mini Nutter Butter Baked Donuts with Chocolate Ganache
Weelicious: World’s Greatest Peanut Butter and Jelly
In Jennie’s Kitchen: Peanut Butter & Chocolate Cinnamon Buns
Red or Green: Peanut Butter and Ginger Cookies
Napa Farmhouse 1885: Thai Red Curry and Peanut Vegetable Slaw
Devour: Most-Comforting Peanut Butter Desserts
Taste With The Eyes: Korean Buckwheat Noodles, Peanut Sauce and Banana
Sensitive Epicure: Peanut Butter Oat Bars (Gluten-Free)
Feed Me Phoebe: Thia Peanut Chia Pudding
FN Dish: 10 Peanut Butter Pairings
- 5 tablespoons organic butter
- ⅓ cup organic low-fat yogurt
- ½ cup organic brown sugar
- ¼ cup organic cane sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup oat flour (I finely ground quick cooking oats in my food processor)
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup peanut butter chips
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper or Silpat liner.
- Cream together butter, yogurt, brown sugar and cane sugar in a large bowl. Add egg and vanilla and mix well. Combine oat flour, cocoa powder, baking soda and salt; stir into creamed mixture. Fold in peanut butter chips. Drop onto lined baking sheets by heaping teaspoons. Bake 8-10 minutes until set. Cool on wire rack.