Peanut Butter Cookies

I've been baking peanut butter cookies using the same mix as for the chocolate chip cookies. They are light as a feather. You can actually substitue for flour in a regular recipe. Since you will probably be using shortening instead of butter, remember to use a Tblsp of water for each half cup. This compensates for the fact that butter is 19% water and shortening isn't.

In the beginning

I've raised two sons with autism. One would probably be called an Aspie. He works for the DOD on supercomputers. The other one is pretty classical. He is almost 32 now. When he was young and not so young, he was quite violent. Some dietary modifications really helped to turn that around. Although I was otherwise heavily involved in autism advocacy, leading at various times support groups, a disabilities ministry, a local chapter of ASA, a state chapter of ASA and even the national organization, I discovered a passion for special needs cooking and baking. I have shared recipes over the years, including a cookbook distributed by the Autism Research Institute. Now I'm going to try something new. I'll be posting recipes, techniques and resources. To make things simple, I've figured out mixes that can be used to make a lot of different things. My favorite is MIX 3.

So here we go, Chocolate Chunk Cookies with MIX 3

Mix 3

You can get these flours from Bobs Red Mill. They are certified Gluten Free by Elisa testing. You can cut the amounts if you like. I actually prefer baking by weight. I will give those values as well

                                            Small batch

4 cups amaranth flour  480g         144g
4 cups tapioca flour     480g         144g
3 cups arrowroot flour 384g         115g


Chocolate Chunk Cookies

2/3 c shortening           105g
1/2 c sugar                  105g
1/2 c brown sugar         81g
1 TBSP water               24g
1 large egg                     53g                
1 tsp vanilla                      2g
1 1/2 c mix 3                207g
1/2 tsp baking soda           3g
1/2 tsp salt                        3g
6 0z or 604g Enjoy Life dairy, nut and soy free Mega Chunks Semi Sweet

Preheat oven to 375 degrees F. Cover cookie sheets with  parchment.

Cream shortening, sugars, and water. Add egg and vanill and mix intil smooth. Add dry ingredients except for chocolate chunks. Mix until smooth. Blend in chocolate chunks.  Drop by heaping teaspoons on cookie sheets. You may form into balls by hand for more even cookies. Bake about 10 minutes or until light brown. Cool two minutes on cookies sheets and transfer to cooling racks. You should have 3-4 dozen cookies.

Hints:
For flours: bobsredmill.com
You can get the chocolate chunks on Amazon.
Try to make your cookie sheets full, cookies are less likely to burn.

Check back for other recipes!