Mmmm... peanut butter cookies. Does it get any better than that?
Living gluten free, I can tell you it gets a whole lot worse! It seems so many gluten free baked goods I find are also egg free, dairy free, sugar free, and taste free as well.
I extend my deepest sympathies to any of you who may be allergic to all of the above. I for one, am highly allergic to gluten but absolutely adore the others. Especially taste.
So last night when I concocted this particular recipe, and in a stroke of luck it turned out to be not just a tolerable GF substitute for baked goods, but an actual taste sensation... Well, lets just say I was baking up a second batch less than twelve hours later.
So here's what I used:
1 cup natural peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
4 tablespoons butter (softened)
1 cup Bob's Red Mill gluten free pancake mix
The pancake mix is my secret weapon when it comes to gluten free baking. I use it instead of the complicated flour mixtures so many recipes call for.
Now, I also know most recipes come with detailed instructions and sequencing. So here is my process:
Step one - put everything into the kitchen aide mixer
Step two - turn mixer on until it looks like a lump of dough
I'm sorry, I may be feeling a bit sarcastic tonight.
It's probably all the sugar, egg, and dairy I've recently consumed...
Anyway, I did do the little dip a fork in sugar and press in a crisscross trick, as seen above. Then baked at 375 for 10 - 12 minutes.
I used my medium pampered chef scoop to dole out the dough, and it made twenty one cookies. Exactly one more than I could fit on a half sheet pan, which meant I just had to eat that one lump of dough raw.
Yes, that's right. I eat raw cookie dough.
(Yum!)
Sorry, Salmonella, I'm not scared of you.
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