Gluten-Free Texas Sheet Cake Cookies with a Peanut Butter Twist
There’s four foods I can eat to no end. Don’t even get me started because there just isn’t any stopping me when it comes to peanut butter, chocolate, cake and cookies. Well, folks, don’t look now, but I’m bringing you all four with these irresistable Gluten-Free Texas Sheet Cake Cookies with a Peanut Butter Twist!
You heard me right… we’re mixing things up. I’ve turned the wonderfully scrumptious Texas Sheet Cake into soft, tender, fluffy cookies with tons of peanut butter chocolatey goodness. Oh yeah, and they’re gluten-free. How cool is that?
Bob’s Red Mill is helping me out once again to bring you terrific taste and texture using their Gluten Free 1-to-1 Baking Flour. You gotta love that it’s perfectly formulated for baked goods – no additional specialty ingredients or custom recipes required. Grab a coupon and give it a try for yourself!
During a time of political unrest, Bob’s Red Mill is honoring our beautiful nation with 50 states, 50 bloggers, 50 cookies to celebrate our whole country through sweet treats. I don’t know about you, but this sounds like a really good idea to me.
Every state has something that makes it special and unique and we’re celebrating that diversity in cookie form! The flavor of the Gluten-Free Texas Sheet Cake Cookies with a Peanut Butter Twist is as big as the size of Texas. My home state definitely loves its southern comfort food and what’s more comforting than a humble, yet mouthwatering delicious cake?
Quite possibly humble, yet mouthwatering delicious cookies. I bet you didn’t see that coming. Giddy-up! 😉
These cookies are little pillows of Texas goodness. They’re:
Fluffy & soft
Anyway you put it, these guys are a total dream! Make them for your family and friends this holiday season or anytime. And I’ll bet you that they won’t even be able to tell they’re gluten-free – not one bit. Enjoy!
I want to see your version. Be sure to tag #kimscravings on Instagram and celebrate Texas’ favorite cookie!
- For the cookies:
- ¼ cup creamy peanut butter can use natural and can use other nut/seed butters too
- 2 tablespoons unsalted butter room temperature (can use Earth Balance)
- ⅓ cup brown sugar
- 1 egg beaten
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 3/4 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 1/8 cup dairy-free semi-sweet mini chocolate chips
- For the icing:
- 1/4 cup creamy peanut butter can use natural and can use other nut/seed butters too
- 2 tablespoons cocoa powder
- 3 tablespoons honey
- 1 teaspoon pure vanilla extract
For the cookies:
Preheat oven to 350° and line baking sheet with parchment or silicone mat, set aside.
Use an electric mixer to cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined. Add egg and vanilla, and continue beating until creamy.
Fluff or sift flour and then spoon into measuring cup. If you use your measuring cup to scoop out flour, you will end up with too much flour.
Add flour and baking powder to mixing bowl and beat on low speed until combined.
In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
Mix melted chocolate directly into cookie dough until evenly mixed.
Drop dough by a measured tablespoon-sized mounds onto baking sheet, lightly press down a bit. They will not spread. Bake for 7-8 minutes until cookies appear just set. They will still be very soft on the inside. DO NOT overbake!!
Transfer to a wire rack to cool.
For the icing:
To a food processor (or bowl), add peanut butter, cocoa powder, honey and vanilla. Mix together.
Spread icing over cookies and enjoy!
Try Gluten Free 1-to-1 Baking Flour in other favorite recipes!
Share with friends by pinning this deliciousness!
Something to think about….
Have you ever tried Texas Sheet Cake? How about Texas Sheet Cake Cookies?
What do you think your state cookie would be? Be sure to hop over to the “United States of Cookies” website and find out!
I was selected for this opportunity as a member of Clever and the content and opinions expressed here are all my own.