although i am one of the lucky ones who haven’t become allergic to gluten (yet), i am always experimenting with gluten free baking, in sympathy for my sweet friends who cannot digest it.
i really, really love this gluten free peanut butter cookie, created by the culinary genius, emeril lagasse, who has a son with gluten allergies.
this recipe makes me so happy: there are so few ingredients and you literally dump them all in a bowl and stir them together with a wooden spoon, like the good ole days.
thank you, emeril, for this wonderful treat!
1 cup creamy peanut butter (i use half creamy, half crunchy, and i ALWAYS use natural peanut butter. no hydrogenated oils!)
1/2 cup granulated sugar and 1/2 brown sugar
1/2 cup chocolate chips (i use dark chocolate chips, and i’m pretty sure i use way more than 1/2 cup)
1 large egg, beaten
1 teaspoon vanilla
stir together and roll into little balls. squoosh them down with a fork, to make those hash marks that proudly say, “hello! i am a peanut butter cookie!”
bake at 350 for 10 minutes.
i am so happy to share this recipe. i just made a batch for my friends who are rehearsing and performing with me today, and it took me under thirty minutes, including bowl washing. they’re already out of the oven, cooling, and i’ve already tested one, to make sure they were good and not poisonous.