With broadening understanding of food allergies, there are just some treats we don’t want to miss out on. Elizabeth Eichhorn of Mary Lee Kitchen in Los Angeles has a passion for teaching consumers to better understand what their food does and where it comes from.
We’re excited to share her recipe below for delicious peanut butter chocolate chip cookies that are free of gluten, corn and soy!
Gluten-Free Peanut Butter Chocolate Chip Cookies
3 Cups GF Oats (Mill them in a Cuisinart to get them fine)
1 ¼ tsp. Baking Soda
¼ C. Cocoa Powder
Pinch of Sea Salt
½ C. Peanut Butter (Almond Butter or even ½ can of mashed garbanzo beans are a good substitution)
8 oz. Chocolate Chips
6 oz. Butter (Softened)
¾ C. Cane Sugar
¾ C. Brown Sugar
1 tsp. Pure Vanilla
Preheat oven to 375°F.
Blend Oats and Cocoa Powder in the Cuisinart. Add Baking Soda and Sea salt and pulse.
Mix the butter, brown sugar and cane sugar until completely blended. Add the eggs and whip (2-3 min.). Add the vanilla and peanut butter, mix. Fold in the DRY ingredients. Add in the Chocolate Chips.
Bake for 8-10 min.
- This recipe is made for hand mixing, but a kitchen aid can be used. If you do use a Kitchen Aid, still make sure that the eggs are whipped on MED-HIGH for about 2 min.
- I’ve added chopped walnuts and 14 oz. of chocolate chips to this recipe before. It is a great “add-on” for those who are chocolate lovers!
Image via Mason Summers