Good Morning America Recipes

Emeril's Gluten-Free Peanut Butter-Chocolate Chip Cookies

You'd Never Know They're Gluten-Free

PHOTO:  Emerils gluten-free peanut butter-chocolate chip cookies are shown here.
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Servings:Over 8
Difficulty: Easy
Cook Time: min

Try these gluten-free peanut butter-chocolate chip cookies from Emeril.

Ingredients

  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup semisweet chocolate chips
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • Cooking Directions

    Position two oven racks in the center of the oven and preheat the oven to 350°F.

    Combine all the ingredients in a bowl, and stir with a wooden spoon until smooth.

    Divide the dough into 24 portions, about 1 heaping tablespoon each. Roll each portion between your

    hands to form a smooth ball. Place the balls of dough on ungreased cookie sheets, spacing them 1 inch

    apart. You should get about 12 cookies per sheet. Using a fork, press on the dough in two directions to

    form a crosshatch pattern.

    Bake the cookies, rotating the sheets between oven racks and turning them back to front midway,

    until the cookies are puffed and lightly golden, about 10 minutes. Remove the baking sheets from the oven and let the cookies cool on the sheets. Then remove them with a metal spatula.

    About 24 cookies

    Note: Yes, this recipe is correct as written: it has no flour! No worries, these cookies still bake up chewy and delicious!

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe courtesy Emeril Lagasse, adapted from Emeril 20-40-60: Fresh Food Fast, HarperCollins Publisher, New York, 2009, copyright MSLO, Inc., all rights reserved

    Recipe Summary

    Main Ingredients: peanut butter, sugar, light brown sugar, egg, vanilla extract

    Course: Dessert

    More Info: Kids Friendly, Wheat/Gluten Free


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