gluten-free crumbly peanut butter chocolate-chip cookies – yummy!

Being on the road for so long, I did eventually get over my habitual rituals for cooking and baking, and now that I’m back? Let’s just take a moment while a wide grin spreads across my face….. Ahhh… there we go.

One of the most difficult challenges I faced while travelling was finding food without wheat ingredients (hurray for gluten-intolerance! not.). Europe was surprisingly more challenging than Africa and for my final three months of adventures, I wound up eating a lot of rice cakes and caprese. But for those sweet-cravings? It was generally impossible to find gluten-free pre-packaged baked goods that actually tasted edible and/or were within a backpacker’s budget. (Let’s be real; that stuff ain’t cheap.) And so, I likely consumed a volume equal to my bodyweight in m&ms.

I wish I was kidding.

I could carry on adamantly like I’m a hardcore health-nut fitness freak out to conquer the world with a wicked diet plan of veggies and hummus and all things RAW-powered geared to make you into an unstoppable machine, but even though that’s mostly true, I also like cookies.

Alas, now I have a kitchen stocked with all the glorious fixins I’d dreamt about while my stomach grumbled in hostel beds , so the other day I decided to pull out a mixing bowl and started pitching in ingredients. I was makin’ me some of those sugary balls of delight, and you can too!

You will need:

  1. 1 cup rice flour
  2. 1 cup peanut butter
  3. 1/3 cup brown sugar
  4. a pinch of cinnamon
  5. 1 egg (or equivalent of silken tofu if you’re vegan, but you may have to lengthen cooking time)
  6. 1 teaspoon vanilla extract
  7. 1 teaspoon olive oil
  8. 1/4 cup water
  9. chocolate chips to your heart’s content (I usually toss in about 3/4 cup, sometimes more… don’t judge me)

Preheat oven to 350 degrees Fahrenheit, and grab yourself a mixing bowl…

  • mix rice flour, peanut butter, brown sugar and cinnamon in bowl until texture is consistent
  • add egg, vanilla extract olive oil and water and mix well
  • stir in chocolate chips
  • spoon out on baking sheets, roughly 2 inches apart – you can flatten them with a fork if you desire
  • bake for approx. 15 minutes (I rotate tray halfway for even baking in my quirky oven)

Should make 16-20 cookies depending on how big you make them and how much batter you can’t help but snack on raw.


Let cool and enjoy!

Tasty, soft, crumbly centre ... yummm

Tasty, soft, crumbly centre … yummm

Daphne likes to supervise from the across the counter on her barstool.

Daphne likes to supervise from the across the counter on her barstool.

4 responses to “gluten-free crumbly peanut butter chocolate-chip cookies – yummy!

  1. Writing down this recipe . Haven’t made choco-chip cookies in years , since the boys grew up . Time to pamper me .
    Didn’t realize you were gluten intolerant . Does that come from your mom’s side ! There’s so much of this today . Trying to figure out a GI weakness I am experiencing , but with the list of gluten intolerant family members there are always non- Spencer family members with the history .
    Enough , must write soon , trying to discover a plan to see you . I’m off soon for NM next week and back early December then to Collingwood Xmas time . That’s not so far , maybe we could meet then !?

    • Helloooo! Another trick is using 1/4 cup melted butter instead of oil and water. Moistens it up a little more. Don’t know why I didn’t add that… Anyhoo! I don’t know if it’s genetic or not. Just developed it last year after workingworkingworking and eating a lot of bagels… It was nice when I finally figured out the cause of those crippling stomach aches before my races though :P
      Looking forward to seeing you whenever we get the chance! Hopefully sooner than later, but enjoy your adventures in the meantime :)

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