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Author Notes: Although I usually make this recipe non-gluten free (subbing some white flour and oatmeal), they taste surprisingly better as gluten-free and have a great chewy consistency.
The peanut flour I use is from Trader Joe's - it's naturally gluten free and is a good source of protein. The chocolate chips taste absolutely sinful, too. I like to put fork marks on the cookies so they look like peanut butter cookies; it also helps flatten them after they puff up in the oven.
Browning the butter and resting the dough while mixing gives the cookies a chewier consistency and a slight caramel taste. - TheGourmetExperiment
Makes 2-3 dozen cookies
- 1 cup peanut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 8 tablespoons butter
- 1/2 cup brown sugar, packed
- 1/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup chocolate chips
- In a small pan, brown butter over medium heat. It should smell nutty when ready. Meanwhile, mix dry ingredients (minus sugars) together and set aside.
- In a stand mixer, combine browned butter and both sugars. Add eggs and vanilla. Beat for 30 seconds on medium low and then let the batter rest for 3 minutes; repeat this 2 more times.
- Continue beating on medium low and add dry ingredients slowly until combined. Then add in the chocolate chips and stop beating once incorporated.
- For best results, chill the dough for about 1 hour to overnight. Then ball the chilled dough into individual cookies and flatten using a fork in a criss-cross pattern. Bake in a 375 degree oven for 12 minutes, or until golden brown.
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
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