Here is my first attempt at gluten-free cookies. I never crave cookies, or many sweets for that matter. But when Christmas time comes, and everyone is baking and eating, I start to feel out of the loop without them. Problem is, if you make a batch of g-free cookies, chances are, you’re eating a whole batch of g-free cookies. Most people shy away.
The cookies I made this evening are naturally gluten-free, however, with no weird flours…so maybe there is hope that people might share. And I won’t have to eat an entire batch of peanut butter cookies by myself. Cause that’s a lot of gym time that I don’t feel like logging.
I originally got this recipe from Real Simple magazine, but after making it, I’d suggest a couple of small tweaks. And let’s just say, these don’t really fall under my normal “healthy” category. Tis’ the season, after all 🙂
Flourless Peanut Butter Cookies (adapted from Real Simple magazine)
2 cups creamy peanut butter
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
2 tsp. baking soda
1/2 tsp. salt
1. Preheat the oven to 350 degrees.
2. In a large bowl, mix all ingredients until smooth.
3. Shape the dough into balls, and place on ungreased cookie sheets. Using the tines of a fork, flatten each ball, creating a criss-cross pattern.
4. Bake for 10-12 minutes until golden brown. Let cool for a few minutes on the baking sheet to avoid crumbling as much as possible. Then, transfer to a wire rack to cool completely.
Cranberry/Oat/Chocolate Chip cookies – Make dough according to the recipe, and add in 1/2 cup each of dried cranberries, oats (gluten-free), and chocolate chips. The original recipe said to add 2 1/2 cups total of “add-ins” but I felt it was too much and made the dough too dry.
I also think that this recipe would work well with some coconut flakes. Experiment with your own “add-ins” and let me know how it goes!!