Forget the flour, hand me a spoon and that tub of peanut butter I asked you to hid from me earlier. Sound familiar? I know several of you (I wont mention names) can relate. A while back doctors asked that I follow a gluten-free diet for health reason, which I’d say I follow for the most part. Now that I’ve turned my kitchen into a bakery, I’ve been wanting to experiment with various gluten-free & vegan recipes, but I’ve yet to meet anyone here with dietary restrictions. So… I’m considering sending little care packages to my gluten-free friends back home (Seattle, home) as long as shipping costs aren’t outrageous. If you’re interested in receiving a care package either comment on this post or shoot me an email.

Did I mention I love packaging? I’m almost convinced it makes the cookies taste better. Fortunately (for our bank account), I had both the gift bag and the ribbon in my “Martha Stewart” craft box. The only purchase was the [silk] flower, which was only 99 cents at Michael’s. That doesn’t count.

Here’s the peanut butter cookie recipe via the Gluten-Free Girl & the Chef

Ingredients

1 cup creamy peanut butter

1 cup white sugar

1 tsp baking powder

1 egg

Directions

Preheat oven 350 degrees (F). Line baking sheet with parchment paper.

Cream the peanut butter and sugar in a bowl. (I needed to work on my strength training, so I stirred by hand). Beat in the baking powder. Add the egg. Mix until it is all well combined.

Roll up your sleeves, it’s time to get messy. Roll some dough into a ball. The smaller the small the less guilt you’ll have when you go for seconds. Roll the ball into white sugar. Place the sugary balls (yep, I said it) on the cookie sheet. I decided they needed some sparkle so I sprinkled just a pinch of sugar on top.

Bake in the oven for approx. 10 minutes. Let the cookies sit for at least five minutes before carefully transferring them to a cooling rack. Enjoy with a glass of cold milk or a bowl of ice cream (check out Coconut Bliss).

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