In the food world, there has been a trend of “going back to our roots” and “eating simply”.
If I want to eat simply, I will eat some Cheerios.
Or make some scrumptious gluten-free peanut butter cookies.
One of my best friends is gluten intolerant, and quite frankly I couldn’t imagine being in her shoes. What would I do without gluten? I couldn’t “eat simply” with my Cheerios!
But now, I have no worries if I ever become gluten intolerant. I can eat peanut butter cookies for every meal. And I can still eat simply.
Gluten-Free Peanut Butter Cookies
1 cup creamy Peanut Butter (I used Jiff)
1 cup white sugar
1 tsp. baking powder
1 egg
Preheat your oven to 350 degrees. Cream the peanut butter and sugar in a bowl. Beat in baking powder and add the egg. Mix well.
Make teaspoon-sized balls of dough. Lightly roll the dough in white sugar and then place balls of dough on a parchment-paper lined baking sheet. Use a fork to flatten the cookie, imprinting a criss-cross pattern on top. Bake for about 10 minutes. The cookies should still be slightly soft.
