Pecan, Peanut Butter, Chocolate Chip Gluten Free Cookies
Kikkies: A toddler’s pronunciation of Cookies
- 1 cup peanut butter
- 1 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup butter or margarine softened
- 1 tsp vanilla extract
- 2 Eggs (or substitute 1 large mashed banana for vegan)
- 1 cup Robin Hood Gluten Free Flour
- 1/2 cup ground almond flour
- 1/2 cup chocolate chips
- 1/2 cup pecan pieces
- 1 tsp baking soda
- 1/4 tsp salt
- Preheat the oven to 350 degrees
- Measure the peanut butter, softened butter (or margarine) and sugars in a large bowl and using a hand mixer, combine until smooth
- Add the eggs (or substitute 1 large mashed banana) and vanilla extract. Mix again until fully combined
- In a separate bowl, add dry ingredients – flours, baking soda, and salt
- Add the chocolate chips and pecan pieces to dry ingredients
- Usd a hand whisk to combine all dry ingredients and then pour into the bowl with the wet ingredients
- Fully combine by hand (a rubber spatula works well) and scoop out dough and roll into balls. You should get approximately 24 total
- Place the balls on a parchment paper lined baking sheet
- Gently press down each ball with back of a fork, making a crisscross pattern
- Bake for 7-9 minutes, being careful not to over-bake, as they’re best soft and chewy (If using a large banana instead of 2 eggs, you may need to bake a tiny bit longer)
- Let cool on a cookie rack
- When the horde of ravaging locusts disperse… hide any remaining kikkies in an airtight container