Gluten Free Chocolate Chip Peanut Butter Cookies!!!

Ta da! A gluten free cookie that looks like a cookie, feels like a cookie, tastes like an amaaaazing cookie, and can be made in your very own kitchen!!!  My gluten-full friends, you may not find anything unbelievably extraordinary about this cookie.  It is, after all, one of the most standard and simple American treats.  My gluten-free friends, however, you might want to get out the box of tissues and have a seat before trying these...it could get a little emotional ;)



Makes 16-18 cookies

Ingredients
2 sticks or 1 cup earth balance (not the spreadable margarine stuff)
2 1⁄4 cup brown rice flour
1 tsp salt
1 tsp baking soda
4 tsp Ener-g egg replacer
1⁄2 cup sugar
1 cup brown sugar
3 Tbsp milk
1 1⁄2 tsp vanilla extract
1 Tbsp peanut butter (I used crunchy)
1 1⁄2-2 cups semisweet chocolate chips

Directions
1. Heat oven to 375°
2. Melt butter in a saucepan over low heat.
3. In a medium bowl, sift or whisk together the flour, salt, baking soda, and egg replacer and set aside.
4. In a large bowl, pour in the melted butter and add sugar and brown sugar.  Whisk vigorously.  Add milk, vanilla and peanut butter and mix until well combined.
5. Slowly incorporate the flour mixture into the wet ingredients and stir with a spoon until thoroughly combined.  The dough should be crumbly.  Fold in chocolate chips.  **place dough in refrigerator for 30-45 minutes (or over night).**
6. Form dough into "cookie patties" like you would with veggie burgers.  Make them a little flatter than you would with "normal" cookie dough.
7. Cook on 375° for 12-14 minutes.  They will feel very soft coming out of the oven, but they should be slightly browned on the bottom.  They will harden as they cool.
8.  Unfortunately, these are better when you've let them completely cool.  If you eat them while they're hot, they crumble pretty easily - ya can't have it all...

Enjoy!!!


GLUTEN FREE!