Another way to serve up the perfect combination of chocolate and peanut butter. This chocolate cookie is soft, almost like a brownie with a luscious, creamy peanut butter filling.
2 ¼ cups white rice flour
1/4 teaspoon baking soda
1 teaspoons baking powder
3/4 cup sugar, evaporated cane juice
1/3 cup cocoa powder
1 1/2 teaspoons xanthan gum
1/3 cup Earth Balance buttery spread
2 teaspoons ground flax meal in 1/4 cup water
1/2 cup applesauce
3/4 cups creamy peanut butter (peanut butter made with 100% peanuts, no other ingredients necessary!)
3/4 cups confectioners’ sugar
Preheat oven to 350oF. Line a large cookie sheet or 2 medium sheets with parchment paper. Mix together dry ingredients: flour, baking powder, baking soda, xanthan gum, sugar and cocoa, and set aside. In a medium bowl beat the flax seed with the water. Add in applesauce and Earth Balance and beat until light and fluffy. Slowly beat into flour mixture and form a crumby dough. Dough should stick together when pressed firmly. Press dough into a log with hands and place on a sheet of waxed paper. Wrap and roll dough to form a uniform log, about 1 1/2 inches in diameter. Put in freezer for at least 30 minutes. Dough can stay in freezer indefinitely until ready to use. Remove dough and slice into 1/4 inch wide pieces. You can adjust the shape of each piece to make it more uniform if desired. I take a knife and make each piece as square as possible. Place sliced cookie dough on a large cookie sheet lined with parchment paper. These cookies hold their shape and do not spread so they can be baked close together. Bake for 10 – 12 minutes and then let cool for 5 minutes on the cookie sheet. Put the cookies on a plate cool.
For cream filling, combine the peanut butter and sugar in a large bowl and mix well forming a smooth dough. Take about a full teaspoon and roll and flatten between the hands. Make little sandwiches with the filling. Makes about 16 sandwich cookies.