Wednesday, July 24, 2013

Recipe: Salty Delights [Gluten-Free]

As someone whose favorite foods used to include Wheat Thins and Cracklin' Oat Bran, my world seemed a little gloomy when I found out I could no longer eat gluten due to a severe intolerance.  Obviously, I figured delicious desserts were pretty much out as well. Sure, I've tried gluten-free cookies, cake and pie, but to be honest, they all tasted a little bit off.  You could tell, by the texture or the flavor, that something was up.

Now, typically I try to make healthy desserts (you know, like flavored air-popped popcorn or frozen greek yogurt pops), but this time I was only going for deliciousness.  So, yes, there's real sugar and hefty calories from the peanut butter and chocolate, but oh. my. goodness. these are amazing.  And everyone who has tried them agrees-  there must be gluten in them somewhere! They taste too good to be gluten-free. David swears they are his new favorite cookie.

They also taste too good to have around the kitchen on a regular basis. Because trust me, you cannot stop at one. =/  But if you know someone who is gluten-free - or someone who loves the combination of chocolate and peanut butter, or salty and sweet - then you MUST give these a try! Let me know what you think!

Salty Delights (or, White Chocolate Peanut Butter Rice Chip Cookies)

  • 8tbsp butter or margarine
  • 1/2c granulated sugar
  • 1/2c brown sugar
  • 1 bag (12oz) Nestle premier white chocolate chips, divided in half
  • 1 1/4c Smart Balance creamy peanut butter
  • 1 large egg or 3tbsp egg whites
  • 1 1/4c Bob's Red Mill 'Sweet' White Sorghum Flour
  • 1/4 tsp sea salt
  • 1 bag (5.5 oz) Sea Salt RiceWorks chips, crushed
In a pinch, you can use other rice crackers or peanut butter, 
and they will turn out OKAY, but they will not turn out nearly as good. 

Preheat oven to 350 degrees F.  With a fork, cream margarine and sugars until light and fluffy.  Melt 1/2 of the chocolate chips and 2tbsp of the peanut butter in the microwave for 40 seconds (or until melted).  Add the melted chocolate chips and remaining peanut butter to the sugar mixture.  Beat in the egg.

Place flour and salt in a bowl and mix to combine.  Add to wet ingredients.  When combined, pour in crushed chips and remaining chocolate chips.

Use a small spoon to scoop dough onto an exopat, silpat or parchment lined baking sheet.  Sprinkle the top of each cookie with sea salt.  Bake for 10-12 minutes or until edges become golden.  Let cool for 10 minutes before serving.  

(Makes 60 ~100calorie cookies or 3 dozen ~220 calorie cookies)
If you're making these for your household only, keep in mind that they freeze well!

Get the goods.
Cream your sugars and butter until fluffy.

Melt your chocolate chips and 2tbsp of peanut butter until creamy. 
Optional: Taste it to make sure it's delicious! ;)

Add the remaining peanut butter and melted chocolate chips to the sugar mixture. 
Beat in egg (whites). Mix dry ingredients separately.

Combine your wet and dry ingredients until just blended.

Add the crushed rice chips and remaining chocolate chips! 

Mix until blended. At this point, the dough itself is pretty dangerously delicious.

Scoop by spoonful onto your prepared baking sheet.
Bake for 10-12 minutes at 350 degrees.

Behold the beautifully golden, chewy deliciousness before you! 
Wait for them to cool at least five minutes before digging in.

Pour a glass of milk and ENJOY!
This recipe was adapted from a gluten-full cookie recipe found at Picky Palate.

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