I’m so glad the guide to gluten free flours was helpful to some of you. I decided to experiment with one of my all-purpose flour mixes and make some chocolate chip cookies using leftover Easter candy.
I don’t know when Easter became this Holiday all about candy. I swear my kids got more on the neighborhood egg hunt than they did trick-or-treating. Crazy I tell ya!
I am pretty strict with sweets during the week because a while back my kids went through a phase where they begged me for dessert all day every day. Child 1: “Mommmmm can I have a piece of candy (9:30am)?”, Me: “no”. Child 2: “Mommmmm can we have ice cream after dinner?” Me: “no”. Child 1 again: “Mommmmm can I have a cookie, can I have gum?” (asked after breakfast). Me: “No, are you crazy?!”
So the rule was born and the rule is that they can only have sweets on the weekends. It has changed my life because they rarely ask for treats during the week; they know what to expect. Of course the rule has been broken before if a certain event happens to fall during the week but for the most part we stick to it.
Our weekend treats are usually homemade cookies or ice cream….
I decided to repurpose some of the Easter candy by making cookies that the kids could have this weekend. Since making cookies always ends up with too many tempting treats, I usually freeze half of them for a later date.
After seeing our collection of Reese’s peanut butter eggs I knew they must be a main ingredient in the cookies. I used the large eggs (but the regular size Reese’s peanut butter cups would work well too). UPDATE: After looking at Hersey’s website, I have discovered that the seasonal eggs are NOT gluten free. Therefore, use regular peanut butter cups if you need this to be gluten free.
The peanut butter cups really makes the cookies taste like peanut butter cookies. We had a lot of plain chocolate eggs so I chopped up those as well. You could do butterfingers or chocolate chunk pieces…or just good ol’ chocolate chips.
I had one fresh out of the oven so I could make sure that they turned out. Oh, My, Yum.
You want to pull them out when they are still very light in color and soft. If you wait until they are browned than they will be overcooked. Pull them out as soon as the edges are just starting to brown but the rest of the cookie will appear undercooked. They will finish cooking while they are cooling on the pan and will be a perfect soft yet crispy combo.
See the middle pic how they still look light in color? A few minutes later on the hot pan and they are perfect!
I used a multi purpose gluten free flour mix which contained whole grain millet, whole grain sorghum and brown rice flour. If I had to eat a gluten free diet because of an intolerance, I’d be tickled pink that I could eat these. They taste like regular cookies made with regular all purpose flour. But remember, just because they are gluten free doesn’t make them “healthy”. They are simply a treat I decided to make for my kids to enjoy this weekend.
Treats in moderation- enjoy!
- 2 cups gluten free multi purpose baking mix
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 Tablespoons coconut oil, melted
- ½ cup sugar
- ¼ cup packed dark brown sugar
- 1 egg
- 2 teaspoons vanilla
- ½ cup chocolate chunk pieces (I used mini Hershey's chocolate eggs, roughly chopped)
- ½ cup chopped Reese's peanut butter cups (~ 4-5 large Reese's)
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside. In a bowl, mix together baking mix, baking powder, baking soda and salt. Set aside.
- In a large bowl, with an electric mixture on medium speed beat together butter, melted coconut butter and sugars until light and fluffy. Add egg and vanilla and mix on low until combined. Stir flour mixture into butter/egg mixture and beat on low until combined. Gently fold in candy pieces.
- Drop by rounded tablespoons onto cookie sheet. Do not press cookies flat as the will flatten own their own as they bake. Bake for 10-11 minutes or until edges are slightly browned but the rest of the cookie appears to be underbaked. Let them cool for a few minutes on the pan before removing to wire cooling racks.
Please note the seasonal Reese's Peanut Butter Eggs are NOT gluten free. Use regular Reese's peanut butter cups.