"Firsts are best because they are beginnings." (Jenny Han) My heels weren't exactly dug in nor has my mind ever been completely made up, but I have been somewhat of a "gluten-free" confections are as good as or even better than their "gluten" counterparts non-believer. This belief would be one falling into the polarizing, dangerous "opinions matter more than facts" way of thinking. Having been fortunate not to have any allergies or health issues requiring substantive changes in or restrictions to my diet, I haven't needed or been motivated to explore the "gluten-free" world. Specifically, the gluten-free baking world. Butter and flour are my jams. More often than not I gloss over the "gluten-free" recipes while thumbing through cookbooks or cooking magazines for all the aforementioned reasons. My dismissive blinders came off last week. Although there hasn't yet been a complete 180 degree shift in my thinking, the needle has moved considerably. All because of these gluten-free Sea Salted Peanut Butter Cookies. Ones a taste-testing friend described as kind of like eating the cookie version of a salted peanut. And I just happen to love salted peanuts. Only eating these cookies is significantly more satisfying than eating a handful of salted peanuts.
For those of you who either from experience or opinion, have been reluctant to try any gluten-free version of your favorite cookies, stay with me here for a while. I have been your kindred spirit. For those you who have had a hard time believing any cookie made butter or flour could taste as good as (or better) than one made without them, don't abandon me yet. As I too have been living in that disbelieving camp. And finally, for those you whose eyes have been fooled once or twice by beautifully arranged images of food, I too have been disappointed when the reality didn't match the image.
While I was hoping the heads-up penny found the other day would have brought me luck in winning the lottery, I think the penny had other plans. Apparently, my lucky day was re-discovering the five ingredient Peanut Butter Cookie recipe from the "Ovenly" cookbook. I say re-discovering because this cookbook has been sitting on my bookshelf for more than three years. Shortly after the cookbook was released a number of other foodbloggers began making the Peanut Butter Cookies and singing their praises, loudly. Making these cookie three years later clearly prove I was not amongst the 'early-adopters or fast-followers'. No I would be a (gasp) laggard! Having never considered myself to be a laggard in anything, I will (begrudgingly) admit there may be some benefits to being one. Like learning about some of the adaptations or additional techniques used to make these cookies.
Rather than using white granulated sugar, this recipe calls for the use of light brown sugar. Which results in a softer, more pillowy cookie as well as one having a deeper flavor profile. The peanut butter to brown sugar to egg ratio is also slightly different than most other gluten-free versions of a peanut butter cookie. Instead of the 1 to 1 to 1 ratio, it's a 3/4 to 3/4 to 1 ratio.
There are technically five ingredients in these cookies. The Ovenly ingredient list called for a 1/2 teaspoon of vanilla. I decided to double it. Skippy peanut butter was the recommended and preferred brand of choice as it was found to be the one to best help the dough retain its' shape during baking. The 16.3 ounce jar (if every last morsel of peanut butter is scraped from the jar) will almost give you the 1 3/4 cups needed. The jar may have been a teaspoon shy of the weight of 450 g (my weight was 445 g), but I didn't think it was enough to buy another jar of Skippy peanut butter (I am usually a JIF girl.).
The cookie dough is supposed to have the consistency of play-doh. This consistency helps to ensure the cookie holds its' shape during baking. Whisking the eggs and brown sugar together for at least one minute before adding in the vanilla and peanut butter is one technique. Freezing the bowl of dough for 15 minutes, stirring once, before scooping out into balls is another. I used both techniques.
For large, bakery sized cookies use a 1/4 cup ice cream scoop (#16). This sized ice scoop will yield approximately 12 cookies. For cookies approximately three inches in diameter, use a 1 1/2 Tablespoon sized ice cream scoop (#40). Baking time will vary based on the size of the cookies. The larger cookies will take 20-22 minutes, while the more medium-sized cookies bake in 16-18 minutes.
Before putting the cookies in the oven, place the balls of dough in the freezer for at least 15 minutes. I would recommend scooping out all of your dough before you begin the baking process. Remove only as many cookie dough balls (about 8 or 9) as will fit comfortably (leaving at least 2 inches of space between each of them) on a parchment paper lined baking sheet. Again, freezing the balls of dough prior baking will help them retain their shape better.
While my baked cookies didn't look like a baked version of the cookie dough ball (as pictured in the cookbook), they spread slightly. However, they were puffy, pillowy, and on the thick side. Qualities I adore in a cookie.
When the edges of the cookie are lightly golden and cracked on top, they are done. Allow them to cool completely on the baking sheet for at least five minutes before transferring to a cooling rack. The peanut butter cookies should be completely cooled before being served or transferred to a tightly sealed container. The texture of the cookie on the day they were baked differed slightly from the ones wrapped well in a cellophane bag and eaten on day two. On day one, they were slightly crispy on the outside and perfectly soft on the inside. On day two, there was still some crispiness (but not as much) to the cookie's exterior, yet still soft on the inside. They didn't last past the second day so I can't tell you what they would be like on day three.
Did I love them more than the Chocolate Dipped Honey Roasted Peanut Butter Cookies? No. Did I love them just as much? Yes. Would I make them again? Absolutely, definitely. Am I going to abandon my love and affection for cookies made with flour and butter? No. But am I going to look at gluten-free recipes differently now? Yes! My eyes and taste buds have been permanently opened to the delicious possibilities of gluten-free confections!
If there was a best 'first' gluten-free cookie to make, it should be these Sea Salted Peanut Butter Cookies.
Sea Salted Peanut Butter Cookies (Gluten-Free) - (barely a change to Ovenly's Peanut Butter Cookies recipe from the cookbook "Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery" written by Agatha Kulaga and Erin Patinkin
12 large cookies, 18-30 medium sized cookies
Ingredients
1 3/4 cups (335 g) creamy peanut butter (Note: A 16.3 ounce jar of Skippy peanut butter will yield the amount needed. Be sure to scrape the jar!)
2 large eggs, room temperature
1 teaspoon vanilla
1 3/4 cups (445-450 g) light brown sugar, firmly packed
Flaky sea salt for finishing
Directions
1. Preheat oven to 350 degrees (F). Line one large and one small baking sheets with parchment paper. Set aside.
2. In a medium bowl, whisk together the light brown sugar and eggs for at least one minute.
3. Whisk in the vanilla.
4. Add the peanut butter whisking until the peanut butter is fully incorporated and the dough is the consistency of play-doh.
5. Place bowl in the freezer, stirring once, for 15 minutes.
6. Using an ice cream scoop, place the balls of dough on the smaller baking sheet. Sprinkle each dough ball with flaky sea salt (recommend Maldon). Place in freezer for at least 15 minutes to help cookies retain a taller or thicker shape.
7. Remove 8 to 9 dough balls and place on the large baking sheet. Bake the medium sized cookies for 16-18 minutes or larger sized cookies for 20-22 minutes, or until the cookies are lightly golden and cracked on top. Note: Rotate the baking sheet midway through the baking process.
8. Allow cookies to cool on baking sheet for at least five minutes before transferring to a cooling rack.
9. Continue baking the remainder cookies.
10. Let cookies cool completely before serving. Store cookies in a sealed container. Note: These cookies are best eaten on the day they are baked. But they are still good on day two.
The splendor of the Verde Canyon as seen while on the 20 mile train ride going through the canyon. Clarksdale, Arizona (October 2018)
