These are probably one the UNHEALTHIEST gluten free things I could come up with, no kidding. I had been looking around for ways to make cookies because my mom is mostly gluten free. I say mostly because while she has an allergy, occasionally she bites the bullet to have a cookie or cake once in awhile. It’s a bit difficult because most recipes sub rice flour for your average flour but alas, mom has a rice allergy as well! Her allergy isn’t severe but if she indulges too much it makes her sick, lips swell, no bueno.
I send her recipes on pinterest all the time but I thought I would actually try one out and see if I, a gluten consumer, would enjoy it.
And the verdict is…..
They’re quite yummy! But not so brownie like as they were described, they actually remain quite sticky and give you that dog eating peanut butter effect. You know, sticks to the roof of your mouth kind of magic. You just want to have a drink handy, like cold milk or fresh coffee or fresh coffee. I am aware that I wrote coffee twice.
It’s not a difficult recipe and the ingredients are pretty simple, but I suggest at least using a hand mixer if you, like I, don’t have a fancy stand mixer. I tried to be a purist and whisk it but man, my arms got tired trying to beat that brown sugar down. I suppose if you wanted to use this as a means to tone up your arms, you could, but I would rather use weights, they may actually be easier.
These are just a smidge off from being vegan, you just need a substitute, flax seed? Something to help hold it all together. But I’m going to tell you, I ran the ingredients through my calorie counter, broke it down to what I felt would be in each cookie and DANG. Between the peanut butter and brown sugar these suckers are loaded with calories. LOADED. I would just treat them as you should treat all sweets, take it in portion and don’t overindulge. Freeze them and save them for later or bag them up and take them to work/send them to work with your spouse.
In a large bowl, combine Peanut Butter, Sugar, Egg, Vanilla and Baking soda. Beat until well combined and you can no longer feel the grit of the brown sugar [this will take several minutes]. Stir in cocoa powder and any additional fillings you desire.
Spray a baking sheet or cover with parchment paper. Roll cookies into 1 inch balls and gently press down with a fork. Pop the pan(s) into the freezer for 30 minutes.
Preheat oven to 350 and bake chilled cookies for 8 minutes, they’ll still feel under cooked but will set as they cool. Let cool for 10 minutes on the pan and then transfer to a cooling rack. Serve with coffee or milk!