My sister, Jan has always been the baker in our family. For as long as I can remember, she’s been the designated pie-baker for holidays, each pie complete with all of the special touches…perfect lattice-work tops, autumn leaf pie crust cutouts, & all with a perfect flavor & texture. She bakes up dozens of quick breads that she ships off to friends and family who live out of town. In recent years, she’s learned the ins & outs of gluten free baking & cooking, due to my niece’s dietary needs. Recently she shared her favorite peanut butter cookie recipe which she adapted from Allrecipes.com. Please visit their website for the original recipe. Jan says, “Here is my flour-less (gluten free) go to recipe for Taryn. I tweek it a little by adding crunchy peanut butter, 1/2 teaspoon vanilla and about a 1/2 cup chopped peanuts. But…my favorite change is to use Almond butter or cashew butter! You can use a 1/2 teaspoon of almond flavoring for a more intense flavor.”
1 cup peanut butter **or use almond butter or cashew butter**
1 cup white sugar
1 teaspoon baking soda
1/2 teaspoon vanilla **or almond extract if using almond butter**
1/2 cup peanuts, chopped **or cashews, almonds…**
Mix all ingredients together thoroughly. Roll the dough into balls and place them on an ungreased cookie sheet (we always use a baking pan lined with parchment paper or a silicon baking sheet). Using a fork, flatten a little bit with the traditional criss-cross design. Bake at 325 F for about 6 to 8 minutes, allow the cookies to cool on the pan, then transfer to a wire cooling rack. Store in an airtight container.
Normally I recommend chilling cookie dough, but this dough works best at room temperature…(ask me how I know!)