Have too many peanut butter cups than you know what to do with? Chop them up and put them into these crunchy peanut butter cookies. Tastes like they actually made a peanut butter cup in cookie-form.
- 1 c. Cara’s gluten free flour blend
- 1/2 tsp. xanthan gum
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 1/4 c. non-hydrogenated shortening
- 1/3 c. peanut butter (chunky or creamy)
- 1/2 c. brown sugar, firmly packed
- 1 Tbsp. flaxseed meal + 3 Tbsp. warm water (set for 5 minutes until thick)
- 2 Tbsp. nondairy milk
- 1/2 c. mini nondairy chocolate chips
- 5 mini nondairy peanut butter cups, chopped up
- Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, mix the shortening, peanut butter and brown sugar together with an electric mixer on medium-high speed until combined. Add the flaxseed “egg” and mix.
- Pour all of the dry ingredients into the bowl and mix with the electric mixer until just barely combined. Mix in the nondairy milk. Your dough shouldn’t be sticky or crumbly. If sticky, add a tablespoon of gluten-free flour at a time. If your dough is crumbly, it needs a little more liquid. Try adding a teaspoon of nondairy milk at a time. It should be easy to roll into balls at this point.
- Fold in the chopped up peanut butter cups and chocolate chips.
- Take approx. 1 Tbsp. of cookie dough and roll into a ball. Place on the baking sheet and with the back of a fork, gently create a criss-cross pattern on top, slightly flattening it. Repeat until all the dough is used up.
- Bake for 8-10 minutes until lightly brown and allow to set on the baking sheet for 5 minutes before transferring to a wire rack.
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 5g
- Sodium: 67mg
- Fat: 5.4g
- Saturated Fat: 2g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 2g