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You are here: Home / Gluten-Free Flavor-Full / Gluten Free Chocolate Peanut Butter Cookies

Gluten Free Chocolate Peanut Butter Cookies

May 18, 2010 by Alea Milham 4 Comments

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May 2010 225
I am not even going to try to pass these cookies off as healthy, but I am linking this up to Slightly Indulgent Tuesdays at Simply Sugar & Gluten Free because I was able to reduce the sugar of the original recipe by 25 percent by using date sugar. Date sugar can be used cup for cup to replace regular sugar, but since it is sweeter, I use less of it than I would cane sugar (the original recipe called for 2 cups or sugar and this recipe uses a combined 1 and 1/2 cups of sugar, half being date sugar). Best part of these cookies is that my kids did not notice that I reduced the sugar.

Ingredients

1 cup of shortening ( I prefer Spectrum’s Organic All Vegetable Shortening)
3 Tablespoons water
3/4 cup date sugar
3/4 cup sugar
2 eggs
1 teaspoon gf vanilla
1 and 1/2 cups brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1 teaspoon xanthan gum
1/3 cup cocoa
1 teaspoon salt
1 teaspoon baking soda
1 and 2/3 cups peanut butter chips ( feel free to substitute your favorite type of chips)

In a medium bowl, mix together flour, cocoa, salt, and baking soda.

In a large bowl, cream butter and sugars. Add eggs and beat. Stir in vanilla. Add dry ingredients and mix well. Stir in peanut butter chips. Cover and refrigerate for 1 hour.

Drop mixture by rounded tablespoon onto ungreased baking sheet. Bake at 375 degrees for 10 minutes. Makes 3 – 3 1/2 dozen depending on how big you make the cookies. Let sit for a minute or two on the cookie sheet before movie to a cooling rack to finish cooling.

Have you baked with date sugar before? Did you find that it tasted sweeter to you?

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. saxifrage says

    May 19, 2010 at 9:20 pm

    These look so good! I just started a little compilation page of recipes I want to try at some point (I’m new to the blogging world), and I put this one on there!

    http://sweetsensitivity.blogspot.com/p/tasty-licks_19.html

    Reply
  2. gfe--gluten free easily says

    May 18, 2010 at 4:49 pm

    They look perfect! Every little step, right? We’re having our gf tea for our meeting this evening. I’m making pb sandwich cookies using Nutella as one of our wicked treats … yours are definitely healthier! 😉

    Shirley

    Reply
  3. Aubree Cherie says

    May 18, 2010 at 2:58 pm

    Yuuuum! HealthIER is good enough for me 🙂 These look fab!

    ~Aubree Cherie

    Reply
  4. Kathy says

    May 18, 2010 at 6:59 am

    Those look really good. I bet they
    would be good with mint chips too.

    Reply

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Prep-Ahead Breakfasts and Lunches by Alea Milham

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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