The National Peanut Board! As I've mentioned on this blog, there are lots of fabulous recipes to be found at association, farm, and product sites.
I've been on a Gluten-Free roll for awhile, given that so many people are now glutenfree or try to be. You're going to love this recipe-- I've adapted only slightly. I've added chocolate chunks to the recipe, of course. Make sure the chocolate is gluten-free if you add the chocolate chunks. These Gluten Free Peanut Butter Chocolate Chunk Cookies are great packed in lunchboxes or for after school snacks. You can always cut down a little on the sugar.
You can find Peanut Flour at King Arthur Flour, natural food stores, and Whole Foods and lots of other places online. Trader Joe's used to sell peanut flour, but they discontinued it. Time to bring it back.
GLUTEN FREE PEANUT BUTTER CHOCOLATE CHUNK COOKIES
12 Tbsp sweet butter, room temperature
1 cup brown sugar, well packed
3/4 cup crunchy peanut butter
2 large eggs
1 tsp Madagascar vanilla extract
1 cups (7 ounces) peanut flour
1 tsp baking soda
1 tsp kosher salt
4 ounces gluten-free dark chocolate, chopped into small chunks
Preheat oven to 375 degrees with rack in center of
Cream together butter and brown sugar in mixing bowl with paddle attachment -- about two minutes on medium speed. Scrape sides
of bowl often. Add peanut butter and mix well. Add eggs one
at time, mixing until well incorporated. Add vanilla. In bowl,
whisk together peanut flour, which may be lumpy, baking soda and
salt. Add to peanut butter mixture and mix until smooth
dough. Fold in chopped chocolate chunks.
Use 2-3 tablespoon scoop to form balls of dough. Use fork to flatten
and create crosshatch pattern. Sprinkle with sugar and bake for 8-10 minutes. They will puff up slightly and the tops will be golden,
but they should still be slightly soft in the middle. If you prefer crunchy peanut butter cookies, bake another
couple of minutes. Serves 24.