******Updated 3/14/17******
I have worked on these to make them a bit more peanutty with the peanut butter as well as increasing the crispiness while decreasing the greasiness. This is where I remind you that different flours and blends of flours really do make a difference. A change from potato starch to arrowroot helped tremendously with the crisp and chew of this cookie while increasing the protein by swapping more sorghum for some of the starch reduced the greasiness that comes with using a 'nut' butter. It is vital to grease and flour the pan if you want to avoid that greasy feel. See changes to recipe in red below.
Gluten Free
Corn Free
Allergen Free for: Egg, Soy, Nut, Wheat, Shellfish, Fish
May contain Peanut- source: peanut butter for: texture
possible peanut substitutions: sun butter
May contain Peanut- source: peanut butter for: texture
possible peanut substitutions: sun butter
May Contain Dairy- source: butter for: texture; browning
possible dairy substitutions: nondairy butter; shortening; coconut oil-melted
If using your own flour blend: Flour = 155 grams; approximately 1 cup + 2 TBSP of a gluten free blend
Grease and flour a 9 x 13 pan
Prepare the flax eggs in a small bowl
2 flax eggs (2TBSP finely ground flaxseed + 6 TBSP water)
in a separate bowl, blend:
65 grams white rice flour
35 grams arrowroot starch
55 grams sorghum
mix in:
1tsp. cream of tartar
3/4 tsp. baking soda
2 TBSP. ground flax
1/4 tsp. salt
in a separate large bowl, combine:
2/3 cup peanut butter or sunbutter
3 TBSP soft butter; or butter substitute (if using shortening or coconut oil- decrease by 1TBSP)
3/4 cup brown sugar
1/4 cup cup white sugar
beat until creamy- use a mixer
Whisk the flax eggs with a fork until it is thick and foamy
add to the large bowl
the well beaten flax eggs
1 tsp vanilla
beat, again with mixer
Add dry ingredients and blend into PB mixture
spread batter into greased 9x13 pan
sprinkle with 1-2 cups chocolate chips
Bake 5 minutes at 350 degrees
swirl chocolate chips by running a knife through the chocolate and batter; side to side
Bake 20-25 min. more until golden browned
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