We whipped up a batch of these hard-to-stop-at-just-1 Peanut Butter and Choc-chip Cookies.
They truly do whip up with little time or effort. The recipe calls for a table spread rather than butter, which makes the dough easy to beat together by hand, as well as keeping things dairy-free and lower in cholesterol. The dry ingredients include a few different wheat-free flours that are the ones I always have in the pantry. If you are so inclined, a handful of oats or quinoa flakes would also mix into the dough with ease.
We often face the dilemma of whether to call something a biscuit or the more American title of cookie. I guess I’ve settled on naming crisp and crunchy varieties biscuits, whereas a cookie, in my mind, is a bit softer to the bite. Whatever you call them, these low FODMAP cookies are pretty yum! Actually, I reckon a couple of these would make a tasty ice-cream sandwich; I must remember to try that sometime…
Peanut Butter and Choc-chip Cookies Ingredients
Makes approximately 24.
If you have unsalted peanut butter I recommend that you add a generous pinch of salt to your cookie dough.
- ½ (170g) cup crunchy peanut butter
- 1/3 (70g) cup table spread, eg Nuttelex
- 1/3 (75g) cup raw (golden) caster sugar
- 1/3 (75g) cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ (90g) cup brown rice flour
- ½ (50g) cup corn flour
- ¼ (30g) cup tapioca starch
- ½ teaspoon baking powder
- ½ teaspoon guar gum
- ½ (95g) cup chocolate chips
Peanut Butter and Choc-chip Cookies Steps
- Preheat oven to 180C. Line 2-3 trays with baking paper.
- Cream together the peanut butter, margarine, and sugar with a wooden spoon.
- Add eggs and vanilla and mix well.
- In another bowl, combine the dry ingredients with a whisk;
- sift over the egg mixture and stir with a table knife until evenly combined.
- Mix in the chocolate chips.
- Roll heaped dessert spoonfuls of the mixture into balls and place onto the prepared trays, leaving room for spreading.
- Flatten slightly with your fingers and press 2 or 3 extra chocolate chips into the top of each biscuit.
- Bake 15-20 minutes until just turning golden. Cool on wire racks.