Wednesday, May 26, 2010

Peanut Butter Cookies

I thought I should share this recipe first, since this was the first thing I made when we made the switch to a gluten-free, casein-free diet.  They are super delicious and ridiculously easy to make.  It is a great base recipe that I make often, and you can experiment with flours and add-ins (like gfcf chocolate chips or raisins).

(Please forgive the lack of those tell-tale peanut butter cookie cross-hatches.  Ella is my designated fork presser, and these were a surprise snack for her last day of public school.  I kind of like them as little peanut butter balls anyway.)

GFCF Peanut Butter Cookies

*** up to 1 Cup Gluten Free Flour (try rice, brown rice, sorghum, or your favorite mix) (optional - see note)
1 Cup Sugar
1 Cup Peanut Butter (I use a natural, but just make sure yours is gluten free)
1 Egg
1 tsp. Gluten Free Baking Powder
1 tsp. Vanilla Extract (optional)

Preheat oven to 350 degrees.  Combine ingredients in a large bowl and mix until smooth.  Roll into 1 to 1 1/2 balls and place on greased cookie sheets.  Bake for 10-11 minutes.  They usually begin to crack a little on the tops when they're done.  Makes a little over 2 dozen cookies if using a full cup of flour.

*** I say "up to 1 cup" of flour, because you can actually make them without any flour at all.  I made them flourless the first time before I had a chance to buy any special flours and we were just trying out the diet.  The flourless cookies were good, very rich and fudgy and stayed soft for days.  But once you have your flours, they will stretch the dough a little to make more cookies, and you can experiment with flours with different nutritional values and flavors as well.

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