It’s time for another Kiddo Creations recipe!
Last night it was rainy and chilly, and despite having the oven on to make some delicious gluten-free pizza, we wanted the oven on more. (The oven is our pseudo furnace in the spring and fall.) I convinced the kiddo to make some cookies with me, and his choice was peanut butter chocolate chip. A fine choice, indeed.
Peanut Butter Chocolate Chip Cookies
1/2 cup (104 g) palm oil shortening
1/2 cup (128 g) natural peanut butter
1 cup palm sugar (could also use light brown sugar – not packed)
1 egg (you could probably do a flax egg here, and add 1/2 t. xanthan gum)
1 t. vanilla
1 cup (120 g) sorghum flour
1 t. baking soda
1/2 t. salt
1/2 cup chocolate chips.
Preheat oven to 350°. Cream the shortening and peanut butter together. Add the sugar and beat well. Add the egg and vanilla and beat until well incorporated. Beat in the flour, baking soda and salt. When dough is thoroughly combined, stir in the chocolate chips.
Drop by rounded tablespoons or small cookie scoop onto parchment-lined cookie sheets. Using a fork dipped in water, flatten the cookies gently in a criss-cross pattern. Bake for 9-12 minutes until golden brown. These will be fragile until cool. I slide the parchment off the cookie sheets and let them cool on the parchment completely before trying to move them.