GF/V Peanut Butter Chocolate Chip/Chunk Recipe

I am definitely not a writer, as a matter of fact, quite illiterate at times, but I am hungry and want to share my experiments and finds with you.

I find eating Gluten Free Vegan can be quite daunting at times.  I am obsessed with food.  It is not always as easy as just pulling something out of the refrigerator.  Yes, I get sick of fruits and vegetables.  I love them, but get sick of them.  I want cake just like everyone else at the party, but if I want it, I need to make it.  I am embarrassed eating out with a group, especially for work functions.  I am always singled out and seem to end up eating lettuce with olive oil and lemon.  When traveling, I pack my bulk trail mix and plan to survive on trail mix alone.  My only saving grace is living in California which tends to be tofu friendly and I do have the option of getting tofu on that salad.  I am sick of being hungry.  I am going to focus and learn how to eat out, what kind of restaurants to look for and I will share what I learn with you.

I am a working mom which keeps me busy, but my goal is to share at least one recipe or eating out tip with you a week.  You will find I can be very specific on brand name ingredients.  Feel free to use your own favorite, but for best results, stick to these brands.  I have tried and tested many brands and tend to stick to the ones that create the best results.  I am however always open to suggestions.

This week, I will share my V/GF Peanut Butter Chocolate Chunk Cookies with you.  They are smokin!  Even my non V and non GF family and friends LOVE them!

Peanut Butter Chocolate Chunk Cookies

Ingredients:

1/4 cup of Earth Balance Buttery Sticks

1 1/2cups Bob’s Red Mill all purpose flour

1/4+ 1/8 tsp. Bob’s Red Mill xanthan gum

1/2 cup vegan organic sugar

1/2 cup vegan organic brown sugar

1/4 cup unsweetened organic applesauce

3/4 cups drained organic peanut butter

1 tsp. gluten free baking powder

1 tsp. gluten free pure vanilla extract

1 ½ cups gluten free chocolate chips or gluten free chocolate chopped into chunks (can use semi-sweet or dark)

1/4 cup + more if necessary vegan organic sugar for rolling

Preheat oven to 350°F.

In large mixing bowl, mix Earth Balance Buttery Sticks, 1/2 cup sugar, 1/2 cup brown sugar and peanut butter.  Add flour and xanthan gum, mix well.  Add applesauce, baking powder and vanilla.   Mix until creamy.  Add in chocolate chips/chunks.  Mix until well combined. 

Scoop dough with a dough scooper or Tablespoon.  Form into 1/2 inch diameter ball.  Roll ball in sugar and place on ungreased baking sheet.  With the palm of your hand, gently press down to form 1/4 inch thick circle.  Repeat, spacing cookies 1/4  inch apart on baking sheet.

Bake for 14 minutes.  Transfer to cooling rack immediately.

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