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This year, everyone has been showering me with gluten-free sweets (maybe it’s the big belly).  On Friday my students even threw me a shower (or 5) and in each class someone had made something that I could eat.  So clearly I ate it.  It was delicious (and touching), but I hit sugar overload!

Clearly, this year is atypical.  Most years I miss out on the Christmas Cookie train (for better or worse).  Many people with Celiac or other dietary restrictions say it is easy to feel left out of all the holiday treats being gluten-free.  By now though, I have embraced it and it actually helps me from pigging out on things I shouldn’t.  I typically eat before I go somewhere or pack my own in my purse.  So I thought I would share one of my current favorite gluten-free cookie recipes.  They are so easy that Husband can make them with me giving instruction from the recliner (not that that has happened recently…).

This recipe in various forms has appeared everywhere.  It is certainly not original to me, but I can’t remember where I first found it before I tweaked it.  If you don’t tell someone they are gf, no one will know.  My favorite part is that I don’t have to use any special flours.  My other favorite part is that they have peanut butter in them so I can tell myself they are healthy (yay, protein source).

Peanut Butter Cookies

1 c Smooth Peanut Butter
1/2 c Brown Sugar
1/2 c White Sugar
1 egg
1 t Baking Powder
1 t Vanilla

  1. Mix together peanut butter and sugars until creamed.
  2. Add egg, baking powder, and vanilla and mix until well incorporated.
  3. Roll into small balls.
  4. Bake at 350° for 10-12 minutes or until golden brown and delicious.

Other additions tasty additions – Mini-chocolate chips, dipping baked cookie into melted chocolate

 

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