YUMMY! E-a-s-y PB & Choc Chip cookies

JMS Gluten/Dairy/Soy Free PB & Choc Chip cookies***

***This was adapted to be allergen free from Ruth's Chocolate Peanut Butter Cookies
http://www.food.com/recipe/ruths-chocolate-peanut-butter-cookies-294916

JMS Gluten/Dairy/Soy Free PB & Choc Chip cookies***
In a four cup measure or a small bowl, put:
3 cups GF flour mix  
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
++1/2 Bag Allergen freee chocolate chips (I use Enjoy Life Mini chips or chopped Scharffen Berger).  Stir chips into the flour mix and  set aside.
In a large bowl
2 eggs, and beat slightly.

(Pour oil into 2 C. measure and glop in PB until it measures 2  C). Add to the eggs & mix a bit. 
1 cup oil - corn, sunflower, olive, etc.
1 cup peanut butter (Skippy Natural's Creamy is allergen free and YUMMY!)

Add and mix well:
1 cup sugar
1 cup brown sugar, packed
1 teaspoon vanilla
&
ONLY IF USING A STAND MIXER
   1/4 cup alleren free milk (almond, coconut, rice, etc) - - ELIMINATE THIS if hand mixing the dough!.
Slowly add the GF flour/choc chip mixture and mix well.

Preheat oven to 375°F.
Mix  flour, baking soda, baking powder, and salt and set aside. add the choc cips and stir a bit.
Mix eggs and PB
Add sugars and stir a bit
then
Add flour mixture a little at a time and stir to mix. 

(If USING STAND MIXER- add ALLERGEN FREEE MILK OF CHOICE and mix well.)

Drop by tablespoonfuls (or use a cookie scoop) onto lightly oiled (or non-oiled NS) cookie sheet.
Bake for 12 minutes, then remove sheet from oven and let set 15 mins to cool with cookies on it.  Remove to a plate and let cool further before putting into storage container.

The oil gives a shortbread-like texture to these cookies.
(Note) I prefer these without the milk, as it seems to make them way too rich.  I DO, however, EAT them with a glass of Blue Diamnd Brand Original or Silk Brand Almond Milk!

My sincere "Thank you" to Ruth's poster, "HokiesLady," for giving me a path to jouney about.