My older son is having tummy troubles, I'm working a crazy busy schedule at work, and my heart is aching for those affected by the tragedy in Boston. So, I just didn't have the energy to test recipes like I usually do. I do need to update my peanut butter chocolate chip cookie recipe, though, so here's my latest revision of my family's favorite cookie.
Peanut Butter Chocolate Chip Cookies
1/2 cup palm oil shortening
1/2 cup creamy peanut butter
1 cup coconut sugar
1/2 teaspoon vanilla
1 1/4 cup GF flour blend
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup dairy-free chocolate chips (I used a combination of Enjoy Life mini chips and mega chunks)
Heat oven to 375 degrees. In a large mixing bowl, cream shortening, peanut butter, and coconut sugar. Add egg and vanilla, mix well.
In a separate bowl, stir together the flour blend, baking soda, baking powder, and salt; add to butter mixture and mix well. Stir in chocolate chips. Roll into 1-1 1/2 inch balls and place on an ungreased cookie sheet.
Bake 8-10 minutes or until lightly brown on edges and just set in middle. Cool slightly on cookie sheet before removing and placing on wire rack.
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