Over the last few years, since I met my wife, I have been searching for the best gluten free alternatives. My wife was diagnosed with celiacs disease when she was younger. This means that she has an intolerance to gluten. Being a proffessional cook, I find it hard to prepare classic desserts and exclude gluten from the recipe. We have found so many frozen foods and prepared foods that are gluten free and taste similar to their gluten counterparts. The fact of the matter remains; my wife and I are foodies and we would much rather prepare a meal from scratch than simply heat something up in the oven or microwave.
I have found a brilliant recipe for peanut butter cookies that most gluten intolerant people can enjoy. There is a basic cookie dough recipe, and if you want to add a twist, follow the extra steps.
For the basic cookie dough you will need:
1 cup Peanut Butter (I prefer creamy)
1 cup Granulated Sugar (try brown if you like)
1 Large Egg
Pinch of salt
Preheat oven to 350 degrees
Using a mixing bowl, add the sugar and egg then whisk. Sprinkle the pinch of salt. You need to whisk this mixture only briefly as to break down the egg.
Now you will add your 1 cup of peanut butter to the egg/sugar mixture. Using a rubber spatula, fold the peanut butter with the other ingredients.
For these cookies, you can use chunky peanut butter or add crushed peanuts if you like. I am giving you a blank canvas to work with. The cookies with the basic dough are delicious as is, but can be spiced up according to your palate.
Once the dough mixture has a simple creamy texture (about 5 minutes of folding), you’re ready to create. Using a metal spoon, scoop about 1 1/2 tablespoons of dough and place on ungreased cookie tray. The oil from the peanut butter will prevent the cookies from sticking to the tray.
When all of the dough has been scooped and transferred, use your hands to round out the dough. You want to create small spheres. Place these about an inch and a half apart on the cookie tray.
You can bake these cookies for 10-13 minutes in a 350 degree oven.
Now, if you like to be creative, you may enjoy my secret to creating The Best Gluten Free Peanut Butter Cookie.
Using the dough recipe above, add 2 tablespoons of honey to the mixture. This means you can retract a little sugar from the original recipe if you like. The honey acts as a natural sweetener and gives the cookies a great earthy taste that pairs well with the peanut flavor.
Use the same method from before for transferring the dough to the cookie tray. Once all of the cookies have been rounded, you can use your finger tip to press a slight imprint into the cookies to make a sort of “cup” for extra ingredients. In this cup, you can place what your heart desires. I prefer to put a single honey roasted peanut. But remember, it’s your creation.
From here I will sprinkle my favorite ground coffee on top of the cookies. I prefer a nice medium roast. This makes for a great earthy harmony between the peanut, honey and coffee. Using this same balance of flavors, you can also replace the honey roasted peanut with a coffee bean and sprinkle crushed peanuts on top. The ideas are endless. Let your palate decide. And remember, these are completely gluten free!
I hope you enjoy this simple recipe. Let me know your thoughts and what ideas you used to make the basic recipe better.