Who else loves a semi gooey cookie center?
I know I can’t be the only one that despises dunking a dirt dry cookie into a tall glass of cashew milk and watching helplessly as it crumbles to the bottom of the cup.
Alliterations aside, it’s a real bummer. No one should suffer through a dried out cookie that doesn’t stay together. ESPECIALLY the gluten free ones. My life is sad enough. I don’t need this kind of cookie drama.
SO I took the most generic gluten free peanut butter cookie recipe that exists everywhere on the internet –you know the one…it’s just pb and egg and sugar whipped up and baked-and I softened it up a bit with some mostly dairy free whipped topping (Truwhip or sugar free Cool Whip but I’ve never tried the CW so lemme know if you do) and voila! The ooiest gooiest peanut butter cookie that will never bake fully firm and will always hit that gooey spot we underbaked cookie lovers love.
Mmmmm…the gooey spot.
THEN I TOPPED IT WITH LOW CARB CHOCOLATE BITS.
Sorry for yelling, it’s just so damn good. And then I ate the test batch and the subsequent confirmatory batch. That’s two batches. No, let me clarify. Two cups of peanut butter. In my belly at one time.
I’m working on my thickness.
Dairy Free Whipped Cream Peanut Butter Cookies
For the ooey, gooey cookie lovers, myself included.
Don’t worry if they seem under baked. They aren’t.
We like them gooey, remember?
Also, DO NOT SKIP the step with the chocolate hunk pressed into the center.
I tried a few without the chocolate hunk and it wasn’t that good.
I guess hunks really DO make everything tastier…
My friend Libby was the first one to say she wanted this recipe when I posted it on Instgram due to its decedent demeanor, which is why I’ve berated you with all of these delicious pictures and no step by step photos.
AND while we are on the subject of Libby, she has the coolest jewelry that is handcrafted by, well, her hands.
PS-If you are going to buy me a Christmas gift from her, I have petite fingers and love geometric everything….
Ok, so here’s one more of the cookie and then you can go back to watching baby panda videos on youtube.
These cookies will be VERY soft and hard to move at first but once they begin to cool they set quite nicely! They will still be soft so handle with care.
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- 1 cup No Stir Natural Peanut Butter -not the runny kind
- ⅓ cup TruWhip Dairy Free Whipped Cream, softened
- ⅓ cup Granulated Sweetener (I used Truvia)
- 1 egg
- 2 Chocorite Low Carb Chocolate Bars, or any chocolate variety you like
- Heat oven to 350 and prepare a baking sheet with non stick spray.
- Beat the egg and sweetener until the egg is light in color and frothy.
- Stir in the peanut butter until the mixture is uniform.
- Fold in the whipped cream until there are no streaks and the dough is smooth.
- Spoon onto baking sheet and flatten the tops so each dough scoop is smooth.
- Bake for 10-15 minutes or until edges are golden brown.
- Break the chocolate bars into 16 pieces and press each hunk into the center of cookie.
- Let cool slightly before moving them too much as they will be very soft at first!