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I first tasted these chewy, delightful cookies way back on St. Patrick's Day: they were a big hit! Now, a lot of people make versions of this recipe; this is the version used by my friends Delonna and her mother, Suzanne (who gave her the recipe)!
Not all peanut butter is gluten free! (Adams is one brand that contains only peanuts and salt; I don't know whether it is "officially" gluten free, but it's the brand that I often use).
Please note that some "no-stir" brands can contain a lot of extra ingredients that are potentially problematic. Some of these ingredients are labelled as "mono and di-glycerides." Mono and di-glycerides can be made from wheat; so, unless I verify with the manufactuter that they are made from something gluten free, I don't eat anything that contains them. However, the "no-stir" peanut butters often contain several other ingredients, and more sugars than other peanut butters. I would stick with the real stuff: peanuts, salt -- that's all you need!
A note on the sugars: This recipe calls for one cup sugar: and, the cookies were addictive, believe me! But, for those of us with sugar concerns (one of my family members is diabetic, so I often cook with less sugar as a matter of course -- usually 1/2 of what is required in the recipe), the excellent question arises, could one get away with less sugar, or a sugar substitute with a lower glycemic index ("GI") than either white or brown sugar?
There are several sugar alternatives for white or brown sugar. Stevia, molasses, honey, agave, or brown rice syrup -- these are just a few. This Livestrong article discusses the glycemic index of common sweeteners: it's a good place to start. According to the article, agave or brown rice syrup have low GI indexes.
Back to the recipe:
1 cup salted, chunky gluten free peanut butter.
1 cup sugar. Delonna uses white or combo of white and brown; I have seen similar recipes that use all brown sugar.
2 eggs.
1 teaspoon vanilla.
Mix. After putting cookies on sheet, do the criss-cross thing with the fork to get the traditional "peanut butter cookie" pattern on the tops of cookies. Bake at 350 degrees for 10-15 minutes or so.
Note: I have seen similar recipes that use only 1 egg; but, as I said, Delonna's were amazing!
Enjoy!
Not all peanut butter is gluten free! (Adams is one brand that contains only peanuts and salt; I don't know whether it is "officially" gluten free, but it's the brand that I often use).
Please note that some "no-stir" brands can contain a lot of extra ingredients that are potentially problematic. Some of these ingredients are labelled as "mono and di-glycerides." Mono and di-glycerides can be made from wheat; so, unless I verify with the manufactuter that they are made from something gluten free, I don't eat anything that contains them. However, the "no-stir" peanut butters often contain several other ingredients, and more sugars than other peanut butters. I would stick with the real stuff: peanuts, salt -- that's all you need!
A note on the sugars: This recipe calls for one cup sugar: and, the cookies were addictive, believe me! But, for those of us with sugar concerns (one of my family members is diabetic, so I often cook with less sugar as a matter of course -- usually 1/2 of what is required in the recipe), the excellent question arises, could one get away with less sugar, or a sugar substitute with a lower glycemic index ("GI") than either white or brown sugar?
There are several sugar alternatives for white or brown sugar. Stevia, molasses, honey, agave, or brown rice syrup -- these are just a few. This Livestrong article discusses the glycemic index of common sweeteners: it's a good place to start. According to the article, agave or brown rice syrup have low GI indexes.
Back to the recipe:
1 cup salted, chunky gluten free peanut butter.
1 cup sugar. Delonna uses white or combo of white and brown; I have seen similar recipes that use all brown sugar.
2 eggs.
1 teaspoon vanilla.
Mix. After putting cookies on sheet, do the criss-cross thing with the fork to get the traditional "peanut butter cookie" pattern on the tops of cookies. Bake at 350 degrees for 10-15 minutes or so.
Note: I have seen similar recipes that use only 1 egg; but, as I said, Delonna's were amazing!
Enjoy!
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