I have become aware of how sensitive I've become to gluten recently and about two months ago I started going gluten free. It makes for a bit more of a challenge when it comes to cooking and especially baking, but there are plenty of recipes online to help us along.
This recipe was actually given to me by my oldest granddaughter. But I wanted to share it here with you so you could give it a try because they really are tasty.
1 cup super-chunky peanut butter
1 cup brown sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup mini chocolate chips
Preheat oven to 350 degrees F. Mix first five ingredients in medium sized bowl. Mix in chocolate chips. Using moistened hands, form generous 1 Tablespoon dough for each cookie into a ball. Arrange on two ungreased cookie sheets, spacing two inches apart.
Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets five minutes and then transfer to racks; cool completely.
Gluten can really wreak havoc in some bodies. I hope changing up your diet helps a lot. These look good. I might make a tray for one of our gatherings for the GF folk.
ReplyDeleteI had done the Anit-inflammatory diet for three years and about six months ago I started reintroducing some foods back into my diet. I ended up finally having to eliminate gluten again. This cookie recipe is delicious, and my granddaughter introduced me to it long before I was doing gluten-free. That is so thoughtful of you to think of those who are gluten-free at your gatherings. I'm sure they will appreciate your thoughtfulness.
Deletethey look delicious!
ReplyDeleteThank you, Karen.
DeleteMy daughter-in-law shared this recipe with me, too, only minus the vanilla--will have to try that some time! And we usually just make it as drop cookies, Sometimes we eliminate the chocolate chips and put a Hershey's kiss in the center right when they come out of the oven. For Valentine's Day, instead of the Hershey's kiss, I use a heart-shaped chocolate (usually Dove has bags of them out in February).
ReplyDeleteThank you for sharing the different ways that you fancy these up a bit, Barbara. I will definitely keep that in mind.
DeleteBoth my favorite cookies in one! Peanut butter and chocolate chip! :D Thanks Dianna!
ReplyDeleteYou are welcome, Monica. :)
DeleteOh, they look delicious! Have you thought of using Almond flour since it's gluten-free? Charlotte has a nut allergy so I can't use it, but I would if I could. We are not a gluten-free family, but I often buy gluten-free items as long as they are nut-free. I often use Einkorn all-purpose flour as it's easier to digest for people who may have trouble with regular wheat flour. Einkorn may be an option for you. It's very similar to regular all-purpose flour. I only buy Einkorn when I find it on sale as it is rather pricey. Thrive market has the best price right now. Coconut flour is also gluten-free along with cassava flour.
ReplyDeleteIt's the Jovial brand of Einkorn flour that I like.
DeleteJulia, thank you for your thoughtful information regarding the Einkorn flour, as well as the suggestion of using almond flour. This particular recipe was given to me by my granddaughter long before I started going gluten-free and they are delicious just the way they are, and I really wouldn't change a thing about them. I do have many gluten-free recipes that I rely on that use almond flour, but when it comes to just doing a one-on-one substitution, I gravitate to King Arthur's Measure for Measure flour.
DeleteThe cookies look so good and so easy to make💗
ReplyDeleteGM
I'll pass this on to my daughter who has become gluten intolerant in middle age - and she loves to bake.
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