Chocolate Peanut Butter Cookies {Giveaway}

Chocolate Peanut Butter Cookies {Giveaway}

When you have a small household or have multiple dietary restrictions to work with, cooking a full recipe can lead to far more leftovers than you're prepared to deal with and trying to halve a recipe can often lead to less-than-desirable results. Enter: Carol Fenster's newest cookbook, Gluten Free Cooking for Two. Small meals designed for small households! This happens all the time at my house-with only two adults, following a new recipe might mean we have three meals' worth of something we don't particularly like. The recipes in Carol's book are perfectly designed to make two servings.With over eleven cookbooks under her belt, Carol Fenster is a gluten free expert and long-time friend of Bob's Red Mill. Her dishes are easy to prepare with familiar ingredients and always produce spectacular results. We're proud to work with her and share this book with you today. Gluten Free Cooking for Two has 125 of Carol's favorite recipes, scaled down for small households. Recipes include everything from breakfast to dessert, such asCrepes, Personal Pepperoni Pizzas, Paella,Small Double-Crust Pie,and these Chocolate Peanut Butter Cookies.This book has a wonderful gluten free guide at the beginning and a handy section on what tools you need in the kitchen to make these smaller meals. This book is perfect for anyone following a gluten free diet with a small household, from college students and singles to couples and empty-nesters. Carol has generously provided a copy of her new book for one lucky winner! We will pair this book with some Bob's Red Mill ingredients to help you get started:Brown Rice Flour, Sorghum Flour, Potato Starch, and Tapioca Starch. To enter, simply follow the prompts below. You can purchase this book anywhere books are sold.

Chocolate Peanut Butter Cookies

Text excerpted from Gluten Free Cooking for Two 2017 by Carol Fenster. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Chocolate and peanut butter pair perfectly in this decadent little cookie. If you dont want to bake all 12 cookies right away, shape some of the dough into balls and freeze for later baking. This recipe calls for only one flour (brown rice, not a blend of flours) but you can experiment with other flours such as amaranth, quinoa, or teff.
  • 1 cup (6 oz) Bittersweet Chocolate Chips (at least 60% cacao), divided
  • 1 Tbsp Creamy Peanut Butter
  • 1 tsp Unsalted Butter, buttery spread, or coconut oil
  • 1 Egg
  • 1/3 cup Granulated Sugar
  • cup Brown Rice Flour (or your favorite gluten free flour)
  • 1/16 tsp (pinch) Baking Soda
  • 1/16 tsp (pinch) Xanthan Gum
  • 1/32 tsp (smidgen) Salt
  • cup Walnuts or Peanuts, finely chopped
In a small microwave-safe bowl, heat cup of the chocolate chips, the peanut butter, and butter on low power in the microwave oven for about 30 seconds, until melted. Stir; set aside to cool. In a separate small bowl with an electric mixer on low speed, beat the egg, sugar, flour, baking soda, xanthan gum, and salt until well blended. Beat in the melted chocolate mixture until no flour streaks remain. Stir in the walnuts and remaining chocolate chips. The dough will be soft. Refrigerate, covered, for 2 hours. Place a rack in the middle of the oven and preheat the oven to 375F. Line a 9 x 13-inch baking sheet (not nonstick) with parchment paper. Shape the dough into 12 walnut-sized balls and place on the baking sheet at least 1 inches apart. Bake just until the tops start to crack, 10 to 12 minutes. Do not overbake. Cool the cookies 2 minutes on the baking sheet on a wire rack. Then use a thin metal spatula to transfer the cookies to the rack to cool completely. Make-Ahead ChocolatePeanut Butter Cookies To freeze the dough for baking later, place the dough balls on a parchment-lined baking sheet and place in the freezer. When frozen, transfer the balls to a freezer-safe container and freeze for up to 1 month. When youre ready to bake, thaw the dough balls and bake as directed on a parchment-lined baking sheet. Makes 12 cookies Per cookie: 135 calories; 2g protein; 7g total fat; 1g fiber; 18g carbohydrates; 16mg cholesterol; 20mg sodium
Bob's Red Mill
June 07 2017

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