It’s said we’re all creatures of habit, whether we want to believe it or not. When something happens to change your habits whatever it or they might be, it can be disconcerting, especially when it involves something as basic and everyday as eating habits are. If you’re a follower of my writing, you’ll know of the challenges I’ve been facing these past many months, of trying and indeed needing, to eat gluten free.
Was it really that long ago that I used to bake bread every weekend…? Or when deciding on dinner, think hey, I’d like pizza… and simply go to the kitchen and make it. From scratch. Believe me when I say, the joy of these acts was not only in the eating, but in the making. That’s a lot to miss. That’s a lot of habits to alter, and change to overcome.
I am working on it.
While there are a lot of GF recipes out there for baking, most involve much effort in obtaining and weighing multiple flours – so imagine my skepticism when I came across a recipe this simple sans flour – even though it was from the Food Network. Of course I had to give it a try. When the results were shared with a group, not only were they thoroughly enjoyed, nobody could believe they were gluten free.
Having made them twice now, they just might become a go-to for my GF friends and clients. They came out somewhat crisp on the first attempt. On the second, a little shy of the one cup peanut butter, I adjusted the sugars and they came out chewier. Either way, delicious. Easy. Quick. Gluten free. I love it when there’s hope~
- 1 cup smooth peanut butter (use chunky if you prefer)
- 2/3 cup granulated sugar, plus more for rolling
- 1/3 cup packed light brown sugar
- 1/2 tsp kosher salt
- 1/2 tsp pure vanilla extract
- 1 large egg
- 3 ounces bittersweet chocolate, finely chopped (optional)
- 1/2 cup approx. chopped peanuts for garnish (optional)
- Position oven racks in the top and bottom thirds of the oven and preheat to 350°
- Line 2 baking sheets with parchment paper.
- Beat the peanut butter, sugars & salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes.
- Beat in the vanilla and egg.
- Fold in the chocolate (if using).
- Put some granulated sugar in a shallow bowl or plate.
- Scoop teaspoons of the cookie dough, roll them into balls and roll each ball in the sugar to coat; evenly space them on the prepared baking sheets.
- Top with some chopped peanuts before marking with fork (if using).
- Press each ball down with a fork to flatten it out and make an indentation.
- Bake until the bottoms are golden brown, approx. 10 minutes.
- Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely.
- The cookies can be stored in an airtight container at room temperature for up to 3 days.
- *Salted peanuts really offset the sweetness but if you can't find them, use regular and sprinkle a tiny pinch of salt over top~