The chocolate flavor in these is very light. If you use dark dutch cocoa it makes for darker chocolate cookies and a much deeper chocolate flavor. If you use regular cocoa you will have a peanut butter cookie with a delicious trace of chocolate. If you prefer a very chocolatey cookie, add an extra ½ cup cocoa. It will make for a dark and delicious peanut/chocolate combo. If you can’t decide which variation to try, try them both!
1 cup sugar
¼ teaspoon salt
½ cup butter, soft
1 teaspoon vanilla
2 tablespoons milk
1/3 cup peanut butter
¾ cup GF oat flour or rice flour
1 cup GF cornstarch or potato starch
1 tsp baking powder
1/2 cup cocoa powder
½ cup chocolate chips (optional)
Butter a 14 by 10” cookie sheet. Set aside. Preheat the oven to 375 degrees. In a medium large mixing bowl, beat sugar, salt, and butter at medium until they are fluffy. Add the milk, vanilla, and the eggs. Beat them in, until blended. Add the peanut butter, and beat it in on low. Stir in the remaining ingredients and the chocolate chips if using. Once blended, cover your hands in flour, and roll the dough into one inch balls. Place each ball two inches apart on prepared pan. Cook for 7-12 minutes, or until lightly browned on top and not burnt on the bottom. Cookies will still be soft. Remove the cookies from oven, and be sure to let cool before removing them from the pan.