Saturday, September 3, 2016
Gluten Free/Grain Free Peanut Butter Cookies -- YUM!!
Earlier this year our naturopath wanted my AnnaLynn, baker extraordinaire, to go on a gluten free diet. Not because she's got an intolerance but rather to help with some troubles she's been having that I won't go into here. Needless to say, for this girl, my baker, the thought of no muffins, no toast, no cookies was almost more than she could bear. But it's been several months now, and she's seen improvement in the areas we were hoping for, so gluten free it is. I'm hoping that eventually we can introduce wheat again (and I'm looking into einkorn which I'll switch us all over to when and if the time comes), but I'm thankful that we're settling in and finding recipes that not only satisfy Anna's desire to bake, but also her taste buds. Honestly, these are so good that we all enjoy a few when she bakes them!
Gluten Free/Grain Free Peanut Butter Cookies
makes about 1.5 dozen small cookies
1 c. creamy peanut butter (we use homemade)
3/4 c. granulated sugar (we use organic, minimally processed sugar)
1/4 c. packed brown sugar (or substitute rapadura)
1 t. baking soda
1 t. real vanilla
1/4 t. sea salt
Pre-heat oven to 350F & line cookie sheets with parchment paper.
Beat together the the peanut butter and sugars on medium speed until fluffy (2-3 min.). Reduce speed to low and beat in remaining ingredients.
Using your hands, form balls of dough by rolling about a tablespoon of cookie dough between your palms -- work quickly as to not over warm the dough. Place balls onto pre-lined cookie sheets about 2 inches apart, then use a fork to make them look like peanut butter cookies by gently pressing, creating a crisscross pattern on each.
Bake for 10-12 minutes, and allow to cool several minutes before removing from cookie sheet. Transfer cookies to a wire rack to cool completely. These keep well for several days! May be doubled and frozen.
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