Gluten Free Dairy Free Peanut Butter Chocolate Chip CookiesJuly 25, 2020
There is only one thing in life that remains consistent and inevitable, and that is change. It is obvious as the last rays of the breathtaking sunset slip away. It is witnessed in the rapid changes of a newborn baby. It is so overwhelming and final as a loved one takes their last mortal breath. Yes, change is difficult to assimilate. I have discovered that the sooner I embrace change, the easier the transition becomes.
A wonderful change occurred this last week in our family. After enduring 11 consecutive years of diapers (with only a few months break in between), my fifth child was potty trained. It was an exhilarating moment, yet a milestone for me. It was hard to embrace that my children are growing up. I will have a teenager in another year and my youngest is almost three. I am getting older and that means that I will be stepping into another stage of my life.
I remember being so naive as a teenager feeling like I would be young forever. Life is so fragile and continues to change. Change can be positive. Many life-changing experiences have humbled me and brought me to my knees seeking for comfort and peace from my God. If change can soften my stubborn heart, then there is a great purpose for it. I feel extremely blessed to have opportunities to learn and grow.
With all of life’s changes, I have discovered fun and new ways to cook. Along with those discoveries came this All Natural, Gluten-Free, Dairy-Free, Peanut Butter Chocolate Chip Cookie recipe. Oh my, these taste great and bring on the nostalgia. They taste very similar to my mother’s. Of course, I made them gluten-free and dairy-free and halved the sugar (Which she never would approve of. Who would have thought that a dairy man’s daughter would cook dairy-free?). ENJOY!
Peanut Butter Chocolate Chip Cookies
- 1/2 cup all natural buttery spread
- 3/4 cup organic cane sugar
- 3/4 cup all natural peanut butter
- 1 egg
- 1 tsp all natural vanilla
- 1 1/2 tsp guar gum
- 1 1/2 tsp baking powder
- 1 to 1 1/4 cups Gluten-Free Flour Blend I or Gluten-Free Flour Blend II
- 1/2 cup dark chocolate chips
In a mixing bowl, add the buttery spread and cane sugar. Cream together. Add the peanut butter, egg, vanilla, guar gum, baking powder, flour, and chocolate chips one at time and mix well. (I have used 1 cup of gluten-free flour blend when my peanut butter was not as moist. I used 1 1/4 cups of gluten-free flour blend when my peanut butter had more oil in it. It varies brand to brand).
Roll the dough into small balls and place on a cookie sheet.
Use a fork and press the dough balls down.
Place the cookies in a preheated 350-degree oven and bake for 12-14 minutes. Remove from the oven and enjoy!