Gluten Free Peanut Butter Cookies!

Well, I promised! So here they are, delicious and freakishly easy, gluten-free peanut butter cookies:

crumbly but so perfect

I’ve been avoiding gluten rather unintentionally lately, for the last month or so, I’ve just been generally staying away from carbohydrates. I’ve found that I have more energy, am basically happier, and all of my unpleasant gastrointestinal symptoms that have plagued me for years have completely disappeared. And, it’s important to note that I LIVE IN AFRICA. Stomach trouble is the norm here, and yet I’ve magically ended up with a healthier digestive system than I’ve had in years. I thought for a long time that all my troubles were caused by dairy…and I still believe that to a certain extent. I had just a little cheddar cheese when I was home in America last March and felt like my insides were being wrenched away from me. But the last few months have really shown me that a low gluten diet is the way to go for me. A couple days ago I tried some pasta and low and behold if I wasn’t doubled up in pain hours later.

So there you go. I’ll be sticking to a gluten-free diet as much as possible, avoiding wheat flours and baking with more creativity. I’ve also recently decided to try and go vegan again…but I think I’m going to fade out my use of eggs. Especially while I’m transitioning to a gluten-free diet I think eggs are going to be important for both protein and baking. I think in America in October, I’ll really delve deeply into the hardcore veganism. For now, it just means no yogurt, no cheeses, and avoiding eggs and other animal products. I pretty much do that already.

Without further discussion, here’s the amazing recipe, modified from The Clumsy Cook:

 

Easy, Gluten-free Peanut Butter Cookies

Ingredients:

1 cup organic creamy peanut butter
0.5 cups sugar
0.25 cups brown sugar
1 tsp. baking powder
0.5 tsp. salt
1 egg
Some sugar and nutmeg for rolling

creamy

Preheat the oven to 350 F or heat up your dutch oven. Cream together the peanut butter, salt, and sugars until smooth. Roll into tiny balls and coat in a mixture of sugar and a bit of nutmeg. Cinnamon would work well, too.

Then pop them in the oven/dutch oven and let them bake for 10 minutes or until they start to lose their shape and bubble slightly around the edges.

Immediately press the tines of a fork into the cookies to give them that characteristic  peanut butter cookie shape. I tried to pull mine off the pan too quickly and they ended up being pretty crumbly, so make sure they have time to cool before you mess with them.

gluten free? what? no way!

Then eat ’em up with a glass of cold powdered milk…er…maybe make some hot tea instead!

They were really amazing; I couldn’t even tell they were gluten-free. In fact, I actually liked them better than peanut butter cookies with flour. The texture, taste, and happy tummy all made them some of the best peanut butter cookies I’ve ever tasted!

So enjoy! And be ready for more recipes like this; I’m in a gluten-free recipe collecting mode!

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