I’m not really one to go out of my way to make gluten-free treats.
That’s not to say I’m against it, I just really like gluten. I like how it holds pie crusts together. I like how it forms those beautiful layers in puff pastry. I like how it makes bagels chewy and pizzas firm and crisp.
Plus, it doesn’t wreck havoc on my body. So my love affair with most things gluten continues.
But sometimes I make something truly delicious, and as I’m stuffing one more of that delicious something in my mouth I happen to think, “You know what? This here is gluten free!”
And viola! I call it healthy.
But I wouldn’t want it to be too healthy, because then I wouldn’t be sure whether or not to call it a treat.
So, I added chocolate chips! Because, well really why not.
This recipe is an ever so slight variation on smitten kitchen’s version. Initially, I just wanted something sweet and salty. I realized how easy it was to make. (5 ingredients!) And then, I added chocolate chips. (make it 6 ingredients…)
I almost didn’t post this because the lighting in my kitchen was so awful, but shoddy photos aside, I recommend making these as soon as possible. I have so far brought them to work, to my hair stylist, and to my neighbors who so generously lent me their car when ours broke down. (damn you and your tricks 2015!)
I haven’t heard one single complaint yet.
I mean they’re packed with peanut butter and they’re gluten free so… they’re basically granola bars, right?!
Salty Chocolate Chip Peanut Butter Cookies
variation on smitten kitchen’s recipe
makes about 30 cookies with my #40 scoop
1 3/4 cups (335 grams) packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 3/4 cups (450 grams) smooth peanut butter
1 1/2 cups mini chocolate chips
Coarse-grained sea salt, to finish
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
In a medium bowl, whisk together the light brown sugar and eggs until smooth. Whisk in the vanilla extract, then the peanut butter until smooth and completely incorporated.
Freeze the dough in its bowl for 15 minutes, stirring it once halfway through. Scoop the dough into balls — I use a 1 2/3 tablespoons or #40 scoop. Place on prepared pan. I liked mine to look like tiny cooked balls of dough, so I put them back in the freezer for another 10 minutes before baking. If you would like yours a little more spread out, they are ready to go!
Sprinkle the dough balls with coarse-grained sea salt just before baking. Bake for 14 to 15 minutes, or until golden at the edges. Let cool on hot pan for 5 minutes before transferring to a cooling rack. Let cool completely before eating to get the best final texture.