I decided to start off on a sweet note.
Okay, fine, I needed an excuse to make cookies. But does anyone really need an excuse to put peanut butter and chocolate together?
I found this recipe while obsessing over Food Gawker. If you haven't seen this website, go there now. And be prepared to drool. I could pretty much gain ten pounds just browsing all the deliciousness that this site contains.
As I mentioned before, most of my family has Celiacs, which makes me want to try to find a way to convert every recipe I find into a gluten-free recipe. Did I mention that a lot of gluten-free flours are really gross? It's actually pretty difficult to find a good balance, especially in cookies.
Anyway, I think I struck the perfect balance in this recipe, using Bob's Red Mill Gluten-Free All-Purpose Flour and Xanthan-Gum. I love Bob. I eat his oatmeal every single day.
These cookies are super easy and insanely addictive... maybe I've already had 5 in the hour it's been since I made them. Just maybe.
Gluten-Free Peanut Butter Balls
adapted from What Megan's Making
1/2 cup butter, softened
1/2 cup brown sugar
3/4 cup powdered sugar
1 cup natural peanut butter
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1 1/2 cups Bob's Red Mill Gluten-Free All-Purpose Flour
1/4 tsp Xanthan-Gum
1 cup semi-sweet chocolate chips
Preheat oven to 350. Combine flour, xanthan-gum, baking powder and baking soda in a bowl and set aside. Combine butter, sugars, peanut butter and vanilla. Slowly add dry ingredients and beat until just combined. Stir in chocolate chips.
Using a tablespoon of dough at a time, make balls and place an inch apart on a baking sheet. Bake for about 10 minutes (they'll still be light in color, but lightly browned on the bottom; you want the center to be nice and gooey). AFter removing them from the oven, place on a cooling rack.
**Warning: these are insanely addictive. I'm not joking, I ate another 2 while I was writing this.