A few weeks back I dropped a photo of these gfcfsf cookies on Instagram. Because they were too good to be true and I couldn’t believe that they actually looked and tasted like normal cookies (with just a hint of peanut butter flavor.)
This is now my go-to recipe for “all-free” cookies. These meet the “frees” in our house and hopefully they meet the “frees” in your house too. They do contain both eggs and peanut butter. I imagine the PB could be easily subbed with Sunbutter, and the eggs with either egg replacer or ground flaxseed with a little increase (1/2 tsp) in the baking soda.
These baked beautifully…crispy on the edges and soft in the middle. Seriously, chocolate chip cookie perfection. I do recommend letting the dough sit overnight, as that allows the wet and dry ingredients to mingle and meld into the perfect dough that will bake the perfect cookies!
GFCFSF Chocolate Chip Cookies
1/2 cup peanut butter
1/2 cup Earth Balance soy free margarine
3/4 cup white sugar
3/4 cup brown sugar
2 tsp vanilla
1/2 tsp xanthum gum
1 tsp baking soda
1 tsp salt
1/2 cup GF oat flour
2 cups GF all purpose baking flour (I used BRM)
2 cups Enjoy Life chocolate chips
In a stand mixer or mixing bowl, cream the peanut butter, margarine with the sugars. Then add the eggs and vanilla and blend until smooth. Add the xanthum gum, baking soda, salt, oat flour and baking flour and mix on low until batter forms. Gently fold in the chocolate chips.
Refrigerate overnight. (Optional, but highly recommended!)
Preheat oven to 350.
Place the dough in Tablespoon size scoops onto a baking sheet. Bake in the preheated oven for 12 to 14 minutes, or until edges are crispy and soft in the middle.
Let cool on a cooling rack for a few minutes before serving.