A cookie is just a cookie, right? Simplest of desserts, nothing too special, nothing too fancy. I mean if you really want to impress with a dessert you do more than just a cookie, right?
Wrong!!!
A cookie done right is pure delight! Yeah, that’s a good rhyme. Almost as good as this cookie recipe I’m going to give you.
First off, I need to pay tribute to my mother-in-law. She’s the brains behind this cookie operation. She has been making these cookies since long before Ben and I were married.
Kind of like my mom being known for her knock out chocolate chip cookies, these Peanut Butter Almond Pinwheels are my mother-in-law’s trademark. If she makes these for a party, you know that party is going to be all right.
When we were visiting family this summer I made an effort to gather up some favorite family recipes that I could convert to gluten free. There was no way I could pass up the recipe for these bad boys. Not only do they taste delicious, but they’re a pretty cookie. Not just your ordinary edible disc that falls under the lump category of “cookie”.
These cookies have a slightly crispy, yet still chewy, peanut butter cookie base with melted semi-sweet chocolate rolled into the dough. Not only do you get a crunch from the chunky peanut butter in the recipe, but you get added texture and flavor from the chopped almonds as well.
Since these cookies need chilling before cooking, you can easily make them ahead of time and slice right before cooking for a fresh and warm, heavenly dessert. Just make sure to pour yourself a glass of milk. No cookie is complete without milk. Seriously, your cookie will be sad, very sad, without it.
Oh dear. I should not have written this post tonight. All I wanted before writing this was a scoop of ice cream (which we have none of) and now all I want is a cookie (which we also have none of). Maybe I’ll just settle for a piece of chocolate tonight…maybe.
So somebody please make these cookies and just eat one for me…please.
- ½ cup shortening
- 1 cup sugar
- ½ cup chunky peanut butter
- 1 egg
- ½ cup oat flour
- ¼ cup tapioca starch
- ¼ cup brown rice flour
- ¼ cup white rice flour
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- ½ teaspoon soda
- 2 tablespoons milk
- ½ cup chopped almonds
- 2 cups semi-sweet chocolate chips
- In a large mixing bowl combine shortening, sugar, peanut butter and egg. Beat until combined, about 1 minute. Add milk and beat until incorporated.
- In a smaller mixing bowl, sift together oat flour, tapioca starch, brown rice flour, white rice flour, salt and baking soda. Add to wet mixture and mix until combine. Beat for an additional minute, scraping down the sides of the bowl. Add in chopped almonds and mix until incorporated.
- In a microwave safe dish, heat chocolate chips for 30 seconds and then 15 second intervals, making sure to thoroughly stir in between heating to melt the chips. Do not overheat.
- On a piece of wax paper, spread out dough into a rectangle about 14X12 inches and ¼ inch thickness. Spread melted chocolate chips over the top of the dough, leaving about ¼ inch without chocolate on one of the long sides of the dough.
- Starting with the long side that has chocolate spread to the very edge, begin rolling dough into a jelly roll, pulling wax paper off as you roll. Tightly wrap jelly roll in plastic wrap and freeze for at least 30-45 minutes.
- For cooking, preheat oven to 350 degrees and line baking sheets with parchment paper. Unwrap dough and cut into ¼ inch thick discs, reshaping as needed. Place 1 inch apart on cookie sheets and bake for 8-10 minutes until lightly browning on edges. Remove from oven and immediately slide parchment paper with cookies onto a cooling rack. Repeat, baking one cookie sheet at a time, until all dough is used.*
