What is the only thing that makes chocolate even better???????????

There is only one correct answer.

PEANUT BUTTER!!!!!!!!!!

The hardest part was deciding how to incorporate the peanut butter. For this recipe, I caved and used peanut butter chips. My only hang up is that most brands use hydrogenated oil, AKA trans fats. Why? Because it is solid at room temperature.

So, one time, my sister used a much more expensive, organic variety of white chocolate chips. Those are also usually made with hydrogenated oil. Well, they literally disintegrated and left behind a white powder while baking. Oh my!

The only thing worse than something not working out is knowing you spent extra time and/or money. So, I am always a little wary. So far, I have not been able to find peanut butter chips made without hydrogenated oil that I trust. Alas, sometimes we just need to pick our battles. I guess a little trans fat never hurt anyone…

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Ingredients in Gluten Free Chocolate Cookies with Peanut Butter Chips

• Butter
• Brown Sugar
• Vanilla
• Egg
• Semi-Sweet or Dark Chocolate Chips
• Cocoa Powder: I prefer to use unsweetened dark cocoa powder.
• Baking Soda
• Salt
• Gluten Free Flour Blend
• Peanut Butter Chips

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Gluten Free Baking Tips

        ♥ A blend of flours will work best

        ♥ Gluten free flours absorb more liquid

                  • Recipes usually call for a little more liquid

                  • Batters are looser/stickier

        ♥ Since there's no gluten, there's not really much that could become overmixed

        ♥ Use a scale for the most accurate results

        ♥ Lighter Flours

                  • Almond, tapioca, potato starch

        ♥ Heavier Flours

                  • Oat, quinoa, white rice, brown rice, coconut

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How do I make my chocolate cookies more fudgy?

You can omit any egg whites. Instead, use two egg yolks for each egg in the recipe.

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