So in my family there are a couple of individuals who are gluten intolerant. When we get together for family dinners, there are always GF choices but sometimes it’s hard to make gluten-free options that don’t feel like a gyp in comparison to their gluten-laden counterparts. Enter these delectable peanut butter cookies. They are so good that there is no need to make a gluten-full dessert for the non-intolerants (that may or may not actually be a word) for everyone to feel like they got a real treat. The secret is that there is no flour substitute, so there’s no weird texture issues. Just a yummy cookie, akin to peanut butter fudge, that is deceptively easy to make. Although GF these are DEFINITELY not a health food, just FYI.
Ingredients:
2 cups peanut butter of choice
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp baking powder
1/2 tsp salt
1 Tbsp vanilla extract
Optional 1 cup chocolate chips
Method:
Preheat oven to 350 degrees. Combine peanut butter and both sugars in a bowl, mix on high until smooth. Add remaining ingredients, beating until fully incorporated and a mixture begins to form a dough. Place tablespoon sized balls of dough on a prepared baking sheet (use parchment, silicone mat, wax paper or grease well) flatten balls with palm, otherwise the cookies will maintain the ball shape and cook unevenly. Bake for 7-9 minutes. Rest cookies on the baking sheet for 2-4 minutes before transferring to a cooling rack, they will crumble apart if you move them to soon. Let completely cool before enjoying. Makes 2 dozen delicious cookies, give or take.
Sarah's Library 