I have been making some treats for my husbands work place and I was getting some requests to do GF (gluten free) treats. Side note: I have never made anything that is Gluten Free before! I chickened out and bought a mix from the grocery story to play around with. First of all, I don’t know how often I will be making GF desserts. Second, I have a tiny tiny kitchen and a non existing pantry. Third, if I do get more requests for GF desserts, I will make the investment in the ingredients, but until then… I am going to wait.
So the one thing I really try to compensate for when making anything GF is to make it moist. All of the desserts I have ever had that are GF have been dry and a bizarre texture. When making these Betty Crocker GF Chocolate Chip Cookies I decided to add in some ingredients that would help to moisten the batter. I used natural Jiff peanut butter and I added in some vegetable oil. If I hadn’t done this, I think these cookies would be dry and crumbly, but not in a good way. What I noticed after tasting one of the cookies, is that by adding these two ingredients, the cookies were indeed moist but also had the crumble that you desire from a real cookie. Not in a, I am using a substitute ingredient kind of way, but in the way that a cookie from your school kind of way. And if you had bad cookies at your school, don’t compare to that. My cafeteria had the most amazing cookies ever, and one day, I will be able to replicate them!
To make these cookies, follow the directions of the Betty Crocker GF Chocolate Chip Cookies. The only additions I made were to add 3 huge spoonfuls of natural peanut butter and 1 ½ tablespoons of vegetable oil. Oh, and I also added in ⅓ cup of light brown sugar. Mix everything together and bake as directed. When the cookies are done, take them out, and use the back of a spoon to make a tiny little well in the cookie. Fill with Nutella and enjoy! These are seriously yummy guys, I hope you like them!