Tots and Me... Growing Up Together: Kids and a Mom in the Kitchen #64: Gluten-Free Peanut Butter Cookies

Thursday, December 5, 2013

Kids and a Mom in the Kitchen #64: Gluten-Free Peanut Butter Cookies

Time for Kids and a Mom in the Kitchen

(A weekly linky where you can share your special time in the kitchen, such a great place for learning. You can also link up Kid-Friendly Recipes)

The linky is at the bottom.

This year for Advent we are using the book Celebrate Jesus: Light of the World by Amy Blevins. One of the recipes in the back of the book is for Gluten-Free Dairy-Free Peanut Butter Cookies. Perfect timing of course. We did not worry about the dairy-free part as I just want to focus on getting rid of the wheat first. In order to make this dairy-free, you will just need to substitute dairy-free chocolate chips, which I am told they do make, though I am not sure I would be able to find them around here.

Ingredients:

1 cup of Peanut Butter
1 cup of Sugar
1 egg
1 egg white
1 tsp vanilla (optional, but I always love adding vanilla so I did)
1/2 cup chocolate chips

(In case you are wondering about the extra ingredients, we doubled the recipe.)

This is a very simple recipe making it great for when kids are helping in the kitchen. All you need to do is mix all the ingredients together.

The girls measured out the sugar and then I did the peanut butter.

I then taught the girls how to separate the egg white from the yolk.

Then Hannah poured the egg whites into the batter.

We then added the vanilla.

We decided the best way to mix the batter was to use the mixer.

The dough tended to ride up the beaters, so I did need to scrape them down a bit. I did use a spoon to make sure it was completely mixed.

Then we added the chips.

Place the dough in the refrigerator for at least 15 minutes and then scoop the dough onto cookie sheets.

I decided to try a couple of different ways to bake the cookies. The recipe just says to scoop it on, but I am so used to flattening peanut butter cookies I had to try this too. We were supposed to bake them for 12 minutes in a 350 degree oven. I thought they seemed a bit underdone so I did put them in for a little longer. The book does mention that they harden as they cool, which they did.

Both ways worked out well. I was outvoted. The family prefers the unflattened cookies as the bottoms of the others were a bit crisp. Okay, I put them in a little longer and shouldn't have. In my defense, I was trying to make dinner. I think either way would work, just don't go over 13 minutes.