Preparation time
5min
Total time
17min
Portion
45
portion(s)
Level
easy
Ingredients
Gluten Free Peanut Butter & Chocolate Chip Cookies
- 250 g Butter
- 220 g white sugar
- 160 g brown sugar
- 2 teaspoons vanilla extract
- 2 tablespoons Organic Peanut Butter
- 2 eggs
- 330 g Gluten free self raising flour
- 2 teaspoons xanthan gum
- 2 teaspoons baking powder
- 2 tablespoons Potato or Tapioca starch, (not potato flour)
- 1 pinch salt, Good quality not Table Salt
- 150 g dark chocolate chips, or Sweet William buds if Lactose free
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 170 degrees Celsius. Line or grease cookie trays.
"Counter-clockwise operation" Mix the flour, xanthan gum, starch, salt and baking powder in the jug "Counter-clockwise operation" speed 3 for 3 seconds and then set aside in a large bowl and set aside.Add White and Brown sugars to the jug. Speed 8 for 10 Seconds.- Add the butter and essence to the jug, 20 seconds, speed 6. Add the peanut butter and using the butterfly mix for 2 minutes, speed 4. Add the eggs one by one at the end of the 2 minutes while the machine is still running.
- Remove the jug lid and add half of the flour mix to the jug. Combine using the knead function
"Dough mode" until it comes together. Remove the lid and the butterfly and add the remaining flour. "Counter-clockwise operation" Mix on speed 5 until well combined. - Add the chocolate chips and stir through by using the spatula.
Roll into small balls and place onto cookie trays. Bake the cookies at 170 degrees Celsius in a pre-heated oven for 10-12 minutes or until they are lightly golden in colour. Let them cool on the tray for 5 minutes before moving to a wire rack.
This is a large batch! I use half the mixture and freeze the other half rolled into logs.
Tip
*Omit the Xanthan Gum and Potato starch if not using Gluten Free flour.[/b]
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Great recipe. The biscuits are crisp on the outside and chewy on the inside. Can't really taste the peanut butter though, might add a little more next time.
These biscuits are amazing, one of the few gluten free recipes my family have enjoyed!
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