May 12, 2010

Gluten Free Peanut Butter Cookies

1 cup Adams Chunky Peanut Butter (If you can't have peanut butter try substituting almond, sesame butter, or sunbutter) I like to use 1/2 cup peanut butter, 1/2 cup almond butter
1/2 cup Honey, GF Brown Rice Syrup, Fructose, or Xylitol (I like using 1/4 cup honey and 1/4 cup Fructose)
1 egg
1/2 tsp. Baking Soda
1/4 cup Enjoy Life Dairy Free, Soy Free, Gluten Free Chocolate Chips (optional)
12 Ghiradelli dark chocolate chips

Preheat oven 350 degrees. Lightly grease a cookie sheet.
Set aside the 12 Ghiradelli dark chocolate chips. 
Mix remaining ingredients together in a bowl. Using a teaspoon drop dough 2 inches apart onto cookie sheet. I like to press the cookie dough down with the palm of my hand then use a fork and press down in an X pattern on top of each cookie. Bake in preheated oven for 6-8 minutes or until cookies are lightly brown. Remove from oven and let cool for a minute.  Press one Ghiradelli chocolate chip in the center of each cookie and remove cookies onto a cooling rack. Makes 12 cookies.
The original recipe called for 1 cup sugar. I rarely use granulated cane sugar. (I only have some in the house right now to make humming bird feed)   I was able to reduce the amount of sugar and the cookies turned out great. Hint: If you use fructose your cookies will brown quickly so watch them carefully or they will burn. 


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