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Tuesday, 1 March 2016

3 Variations on Gluten-Free Peanut Butter and Choc Chip Cookies (delicious) - #TipsTuesdays 25


My apologies for not being around the last few days - my husband and I were in London from Sat until yesterday having an awesome long weekend :). Welcome to Tips Tuesdays 25 and today I have the most fabulous recipe for you. You will not believe how good these taste and they have no flour so they are gluten free, which is simply win-win. They only take moments to make - the difficult part is not eating them before they are cool.

The original recipe is from Simply Nigella (I will keep mentioning this book because it is amazing), but I have tried two variations as well that I wanted to share.

3 Variations on Gluten-Free Peanut Butter and Choc Chip Cookies

Ingredients

Original Nigella Lawson Recipe

  • 225g (almost 1 cup) smooth peanut butter
  • 100g (1/2 cup) light soft brown sugar
  • 1/2 tsp bicarbonate of soda (baking soda)
  • pinch of salt
  • 1 large egg
  • 1 tblspn vanilla paste/extract
  • 50g dark choc chips (I use 75g because I like lots of choc chips :))

Cruchy Peanut Butter Choc Chip Cookies

The only change here is to use
  • 250g (1cup) crunchy peanut butter instead of smooth 
- I added more to make the same consistency, but take into account the bits of peanut in the peanut butter as well.

Double Chocolate Peanut Butter Cookies

For these I added
  • 25g (1/4 cup) pure cocoa powder 
- the mix is slightly dryer than the original, but tastes just fine.

Instructions

  1. Pre-heat the oven to 180C (350F, Gas Mark 4).
  2. Put the peanut butter, sugar, bicarb and salt (plus cocoa powder if making the double choc) into a mixing bowl and combine.
    • Tip: I use a free standing mixer with a paddle attachment, but you can use a hand whisk or simply a wooden spoon and some elbow grease.
  3. Add the egg and the vanilla and gently combine
    • Tip: do not be too enthusiastic, do not use the top speed and stop once everything has come together.
  4. Using a spatula/spoon fold in the chocolate chips.
    • Tip: my mixture is usually quite solid by this point, having come together after adding the egg, but it will depend on how soft your peanut butter was to begin with.
  5. Line 2 baking trays with grease proof paper or silicon baking sheets
    • Tip: if you only have one baking tray or a small oven you can do the cookies in 2 batches without any problems - they are not time critical.
  6. Divide the mixture into 16 little mounds on the 2 baking sheets.
    • Tip: the tablespoon measure slightly heaped is just about the right size.
  7. Place in the over and cook for 10 mins only.
  8. Remove from the oven and leave on the baking sheets for 10 mins.
    • Tip: If you try and remove them earlier you will end up with cookie mush - still tasty, but not as attractive :).
  9. Slide onto a wire rack and leave for another 10 mins to cool completely.
    • Tip: They will keep for days in an airtight container.
These are very nice with a cuppa and are very moreish :). My husband's office love them.

Do you have any cookie recipe recommendations?


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The Machine: Rise of the Gifted
by Natasha Duncan-Drake

Rafe Derouet used to be a world class, British figure skater competing against his arch rival, flamboyant American Louis Hayes. A catastrophic knee injury ended his career and now all he can do is look on from the sidelines, commentating where he used to be a star. He hates Louis and wants nothing more than to see his nemesis go down in a blaze of failure.

Then mysterious men in black with guns take over a press meet, trying to arrest Louis, awakening something dangerous in their target, and setting in motion events they cannot control. Most shocking of all, Rafe finds out Louis can literally read his mind.

Dragged into a murky world of government agents and x-files by one of those x-files, Rafe finds his world view completely changing. And, along the way, his hatred for Louis proves to be something else entirely.

Now Rafe just needs to survive so he can decide what to do about it.

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