Tuesday, April 16, 2013

Peanut Butter Chocolate Chip Cookies

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 egg
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.

This post was shared on Slightly Indulgent Tuesdays, Allergy Free WednesdaysGluten Free Wednesdays, Allergy Friendly Lunchbox, Gluten Free Fridaysand Whole Food Fridays.


  1. Hope your lil' guy is feeling better soon.
    These cookies look yummy!

  2. Is there any way to email you personally?

  3. Swoon these look great! I could easily use a no nut butter for my allergy kiddos! YUM Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    We have a Gluten Free gift basket giveaway this week! One lucky winner will score an awesome basket, just in time for Mothers Day!

    Cindy from vegetarianmamma.com