There are only 3 of them, but they’re all I’ve got. And not only did they all get on a bus, but they all got on the same bus to go to the same school. This is the first time that has ever happened. After this school year, it won’t happen again until my oldest (now 10) is a senior in high school. My husband says it’s like a lunar eclipse. I wonder if that means I shouldn’t have looked directly into it, lest I burn my retinas.
Familiarity breeds contempt. It’s true. But also true is that absence makes this mother’s heart grow fonder. And so while they are out there in the world, together without me, I figure I should have something waiting at home for them that makes them remember why they, well, came home.
Food is not love. It’s just food. But it is, indeed, one of life’s great pleasures. As is the first day of school. They seemed excited, these children of mine. And they also seemed kind of nervous. And they were also all 3 wearing Converse low-tops.
Be still my heart.
I want you to know that I tried, valiantly but ultimately in vain, to make a simple gluten-free-flour-based, eggless cookie dough. I tried everything. I even tried toasting the flour (don’t ask). It was memorable, but not in the way I had hoped.
And even though I love the familiar taste of raw cookie dough, gluten-free or otherwise, without the egg, the trash bag, and my heart, were both quite heavy that evening. Wah-wah-wah-wah.
Then, finally. Sweet success.
Powdered peanut butter stands in for any sort of gluten-free flour at all in these simple brown-sugared balls of cookie dough, studded with mini chocolate chips. Cover them in melted chocolate or try them rolled tight and chilled until the moment you hear that familiar squeal of the bus brakes.
With PB2’s powdered peanut butter, chocolate or plain, it’s what a peanut butter cup would taste like if it had the good sense to be cookie dough. Especially on the very first day of second, third and fifth grades.
|Gluten-free PB-Chocolate Chip Cookie Dough|
- 6 tablespoons (84g) unsalted butter, melted and cooled
- 1/3 cup (67g) granulated sugar
- 1 tablespoon (14g) packed light brown sugar
- 1/4 teaspoon kosher salt
- 1 cup (96g) PB2 powdered peanut butter (chocolate or plain variety)
- 1 teaspoon vanilla bean paste (or pure vanilla extract)
- 3 ounces mini semi-sweet chocolate chips
- In a large bowl, place the butter, granulated sugar and light brown sugar, and mix until well-combined. Add the salt, powdered peanut butter and vanilla, and mix until just combined. Allow the mixture to sit at room temperature for about 5 minutes until it has begun to thicken.
- Add the mini chocolate chips, and mix until the chips are evenly distributed throughout the cookie dough. Divide the dough into about 25 pieces, and roll each tightly into a ball. Place the balls of dough on a parchment-lined baking sheet and refrigerate until firm, about 15 minutes.
- Serve chilled.
I have not tried this recipe with any substitutions. Feel free to experiment!
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