Chocolate-Peanut Butter Cookies
by Carol Fenster
This recipe uses only one kind of flour (rather than a blend) and it gives you a chance to try different gluten-free flours. Instead or sorghum or brown rice, perhaps the same amount of whole grain flours such as amaranth, buckwheat, or millet flour instead.
20 ounces bittersweet chocolate chips (at least 60% cocoa), divided
3 tablespoons butter or buttery spread
2 tablespoons creamy peanut butter
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
½ cup sorghum flour or brown rice flour
¼ teaspoon baking soda
¼ teaspoon xanthan gum
¼ teaspoon salt
1 cup finely chopped walnuts
 In medium microwave-safe bowl, heat 8 ounces (1 heaping cup) of chocolate chips, butter, and peanut butter on Low power in microwave oven 1 to 2 minutes, or until melted. Stir; set aside to cool.
 In large bowl, beat eggs, sugar, vanilla, flour, baking soda, xanthan gum, and salt with electric mixer on low speed until very well blended. Beat in melted chocolate mixture until no flour streaks remain. Stir in walnuts and remaining chocolate chips. Dough will be soft. Refrigerate, covered, 2 hours.
 Preheat oven to 375°F. Line 15×10-inch baking sheet (not nonstick) with parchment paper. Shape dough into 48 walnut-sized balls and place 12 balls, at least 1 ½-inches apart, on sheet.
 Bake just until cookies are shiny and crust starts to crack, about 10 to 12 minutes. Do not overbake. Cool cookies 2 minutes on baking sheet, then transfer to wire rack to cool completely. Repeat with remaining dough. Or, freeze balls up to 1 month and bake later. Makes 48 cookies
Per serving: 285 calories; 9g protein; 14g total fat; 4g fiber; 33g carbohydrates; 2mg cholesterol; 124mg sodium