Gluten Free Peanut Butter & White Chocolate Cookies

Categories: Bakes, Gluten Free, Recipes, West
Comments: No Comments
Published on: May 29, 2013
 

I decided I needed a new challenge.  I’ve got the cookie baking sorted and it is pretty straight forward.  I’m still trying to get my head around baking loaves and I’ve got a fairly good standard white bread recipe but it hasn’t quite become second nature yet.  I’m not really ready to make the leap into cakes but I’m not a massive fan of cake anyway so I’m not really motivated to try.  Instead I was challenged to make some gluten-free cookies after I brought in a batch of my peanut butter cookies to work.  I might have been winding up my gluten challenged friend at this point, but either way I thought I could come up with a gluten-free cookie that was at least close to the real thing and still tasted good.

In truth, I’ve wanted to do some gluten-free baking for a while.  I did a gluten and lactose free dinner party awhile ago and I wanted to do some gluten-free baking to go with the next dinner party I have to do for a celiac friend.  Granted, I would probably have to make it lactose free as well which would be another challenge but I figured I was doing enough substituting as it was and the thought of using a lactose-free margarine was a step too far… using margarine in general just sounds wrong to me.

The biggest challenge with GF cookies is getting it all to come together.  Gluten makes a dough, it gives it the elastic property and it helps it rise.  It also helps give the cookie a chewy texture and that’s why most GF baked goods end up with the texture of packing foam or chipboard.  Without gluten you need something to give it those same properties and you need to do it without ruining the taste.  In this case I’ve used a range of things that I use in molecular gastronomy.  I suspect most of those on a GF diet will know about Xanthan Gum – a strong thickener and stabiliser, similar to Guar Gum.  In order to help emulsify the dough I also add soy lecithin and an egg.  The citric acid is just there to help react with the bicarb, you could replace both with a tablespoon of baking powder (I just don’t have any).

I made a few test cookies before baking en mass and I found that these GF cookies need a little more time to bake.  I’ve also found that these need to be a little more baked than my aged peanut butter and chocolate chip cookies because the rice flour and oatmeal make for a slightly grainy texture which is too noticeable when the cookie is very soft.  Of course, baking for too long turns the cookie into a biscuit. I found the 14min mark was about right for me, but anywhere between 12-16mins seems acceptable.

GnY_GFPWCCookies

Ingredients:

200g Brown Rice / Brown Rice Flour

90g Gluten-Free Oats / Oatmeal

250g Unsalted Butter

100g Caster Sugar

100g Brown Sugar

50g Cornflour

1 Medium Egg

2 Tbsp 100% Crunchy Peanut Butter

2 Tbsp Milk

1 tsp Bicarbonate of Soda

1 tsp Vanilla Extract

1 tsp Salt

1 tsp Xanthan Gum

1 tsp Soy Lecithin

1/4 tsp Citric Acid (or very small pinch)

300g White Chocolate Chips

 

Method:

1.  If you are making your own oatmeal and brown rice, grind them up (TM SP10, 20secs – each)

2.  Cube up the butter and combine with the sugars in a mixing bowl and mix until creamy.

3.  Add the egg, vanilla, peanut butter and milk and mix until combined.

4.  Combine the rice flour, oatmeal, cornflour, soy lecithin, citric acid, salt, bicarb and xanthan gum in a bowl and mix.

5.  Gradually add the dry flour mix to the creamy butter mix while continuing to stir.

6.  Add the chocolate chips and continue to mix until it has all combined.

7.  Pour the mix on to some cling film and roll into a log, wrap tightly and store in the fridge for anything between 24-72hrs.

8.  When ready to bake, pre-heat your oven to 180C and place a thick tablespoon sized ball of dough on a baking sheet – about 6 to a sheet.

9.  Bake the cookies for 13-15mins and then allow to cool on a wire rack while baking the next batch.

 

Tips:

– These cookies don’t expand like “normal” cookies in the oven, they spread slightly so thickness is key as they don’t rise very much.

– When fresh out of the oven the cookies are very crumbly and break easily – far more easily than the norm.  Be careful when lifting them off the baking sheet.

– While experimenting, I discovered that baking these cookies for about 17mins turns them into gluten-free hobnobs!  If you skip the white chocolate they will be pretty close.



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