The very first gluten-free cookie I baked a hundred and forty years ago was something vaguely similar to this. I found the recipe online – mostly by accident, back in the days when Google was barely a newborn and Netscape was like traveling down an interwebs rabbit hole.
The cookie was a wonderful confection for someone new to gluten-free, mostly because it contained no flour and almost nothing else: peanut butter, eggs and vanilla. And if you were feeling risqué, some chocolate chips. But eventually it grew tiresome.
It did, however, spark a whole boatload of memories about little peanut butter blossom cookies – you know the one. A small peanut butter cookie – dry as can be – with a chocolate kiss in the middle. How those ever got to be so popular is beyond my imagination, but every single office party had the requisite platter full of them.
These are sort of the same, only different. I tried making them with a chocolate kiss in the middle and they look rather silly and tasted even more ridiculous. Instead, the secret to this cookie is extra white chocolate. I added white chocolate chips and it turned out great. Better than great, actually.
And instead of ordinary peanut butter, I used white chocolate peanut butter from Peanut Butter & Company. Even Safeway carries the stuff these days (most of the time). And no, Peanut Butter & Company is not a sponsor, but I do love their stuff so much that I keep plenty in the cupboard.
Oh, and did I mention there are only 7 ingredients and one is optional? And everything gets mixed in one small bowl? Easy, fast, and absolutely delicious.
Move over peanut butter blossom cookies. There’s a new kid in town.
|White Chocolate Peanut Butter Bites, Gluten Free||
- 300 grams White Chocolate Wonderful Peanut Butter (about 1¼ cups)
- 60 grams granulated sugar (1/4 cup)
- 1 extra-large egg
- 1 teaspoon vanilla extract
- 3 tablespoons AP GF flour
- ½ teaspoon baking soda
- 110 grams white chocolate chips (3/4 cup) (for DF use vegan chips)
- Preheat oven to 325 and line two baking sheets with parchment.
- Place all the ingredients in one bowl. Mix with a fork or wooden spoon until thoroughly incorporated. Scoop into large tablespoon sized balls and roll in your hand until smooth. Flatten slightly.
- Bake 10-13 minutes. Cool cookies about 5 minutes on the baking pan and then remove to a rack to cool completely. They’re fragile until cool. Best flavor if eaten the same day.