I toyed with going, but since Samuel's biopsy is less than a week away I thought it best to stay home and keep him as healthy as possible.
{sweet Samuel}
So instead of walking to bring awareness to Celiac Disease I thought I'd write about it in some way. I've written about our Celiac Disease Journey and how it's a struggle, but today I thought I'd share something good. Something I've learned.
That would be gluten free peanut butter cookies.
Of course, it was influenced by the numerous emails I received asking for a recipe for the cookies pictured in yesterday's {friday} favorites post.
The trick with gluten free baking? It's using a variety of gluten free flours. Gluten is the "glue" that makes our bread so doughy, and our cookies stick together, and so on -- without it there needs to be a substitute. A trick, perhaps. I've got a couple flour blends that I love - Jules and Gluten Free Mama - they are an excellent replacement in almost any regular recipe.
Besides the flour trick you can always add chocolate.
Or peanut butter.
Gluten Free {flourless} Peanut Butter Cookies
{based off recipe found in the Simply Gluten-Free Desserts cookbook}1 cup peanut butter {use Jiff Natural}
1 cup sugar {can use white or brown}
1 egg {lightly beaten}
1 teaspoon baking powder {make sure it's gluten free}
1 teaspoon vanilla
Preheat oven to 350 degree. Grease cookie sheets or line with parchment paper {we did this}.
Blend the brown sugar and peanut butter. Add the eggs and mix. Spoon in baking powder and vanilla and mix for about 1 minute. Put some additional sugar in a small bowl. Roll the dough in a ball and then in sugar and then place on cookie sheet.
Drop cookie 1 heaping teaspoonful at a time on cookie sheets {do not make bigger}, leaving 2 inches between them to allow for spreading {which they do}. Use a dinner fork, stick the tines in sugar, and then press the tines on the dough to flatten, turning fork 90 degrees to make crosshatch. Bake 9-11 minutes. Remove and let cool on racks {we found it best to let them sit on the hot cookie sheet for about 2-3 minutes before transferring. And to add a chocolate chip to the top.}
Makes 2 dozen cookies {which in our house would be gone in a day}.
Any other flourless or gluten free cookie recipes? Please do share. :)
