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.
Wow!! Looks fantastic! My favorite flavors too! Love your blog!
Thank you very much!
Aww, I wish my little brother liked baking! I come from a weird breed of family that doesn’t enjoy cooking (*gaspp)
PB & Chocolate chip can never go wrong 🙂
I thought I’d seen videos of your little brother helping in the kitchen! I find that licking the bowl and first dibs on a warm cookie fresh out of the oven are highly motivating among the 7 year old set. 🙂
Your cookies look perfect. I can’t wait to try them! I will experiment with the egg free version, and perhaps try almond butter (my new fave). Thanks for sharing a beautiful looking cookie!
Thank you so much. If you do them vegan, let me know how they turn out!
Umm….yum! I am super in love with peanut butter cookies, and this would be great with a big glass of almond milk.
Thanks Alta. We’re in super love with them around here, too. 🙂
Those look delicious. I love chocolate and peanut butter, but my husband can’t eat peanuts. It’s not a severe allergy, though, so I do bake with it occasionally. I’ll keep this recipe in mind for the next time which might have to be soon!
Thanks. I would think they would work with almond or cashew butter, as well – if your husband can tolerate those nuts.
I could not find the palm oil shortening, palm sugar or sorghum flour in the city that I live…What can I substitute for those 3 ingredients…I do not wnat to use regular sugar or flour…THanks!
Shaunna – you could sub coconut oil for the shortening, succanat (evaporated cane juice) or light brown sugar for the palm sugar, and millet flour for the sorghum. You could probably sub brown rice flour for the sorghum as well. But, with all those subs, you’re looking at a different recipe all together. I’d be interested to hear how they turn out, though. Good luck!