A warm, crunchy cookie is my idea of love. A cookie will never turn it’s back on you, unless your allergic to gluten. All of a sudden that little cookie turns into a torpedo destined to wreck your digestive system. It wouldn’t be pretty. I was inspired by twitter today to make some peanut butter cookies. Can you believe that I have never made such a simple and delicious cookie? I should of been making these sooner. They are crunchy on the outside, soft in the middle and best washed down with a glass of milk. These cookies are quick and the ingredient list is small. In 15 minutes you could be delighting in something delicious, homemade and relatively healthy (if I can even say that about a cookie).
Gluten Free Peanut Butter Cookies
1 cup natural peanut butter
1 cup white sugar
1 whole egg
1 tsp baking powder
Preheat the oven to 350 degrees F
Cream the peanut butter and the sugar in a bowl until well mixed. Stir in the baking powder and then add in your egg. Mix until well combined. Form into balls about the size of golf balls and press down gently with a fork. Bake in the oven for 10-12 minutes, depending on the size of the cookie. Don’t be alarmed if the cookies are a little bit soft when you pull them out of the oven, they stiffen up once cooled.
You can roll these cookies in sugar and then press them down, but I find there is already enough sugar in the recipe.
I have celiacs (newly diagnosed a few months ago) so gluten free is a new way of life for me. I fail sometimes as I’m still learning. That said, this cookie recipe would kill me. I’m allergic to peanuts and an immediate anaphalactic reaction trumps digestive mutiny anyday.