I’ll admit, the idea of going gluten-free kind of freaks me out. I’ve done little research, but word on the street is, you’ll feel way better from head-to-toe. But I’m just not ready to give up the flour…or so I think.
Well, our lovely contributer, Marci Venable, recently sent us a recipe for her gluten-free and dairy-free peanut butter cookies, and claims they’re pretty darn good.
I’ll let her tell you about them…
I was thinking about going gluten-free and dairy-free and living in Yakima, which can be a challenge. But there are actually more and more options locally. Gepettos, Zesta Cucina, Creekside West, even Red Robin and Dominos Pizza now have gluten-free items. We even have a gluten-free bakery in Yakima, Jenny Mae’s.
This recipe is for amazing and simple 4-ingredient (gluten-free, dairy-free) peanut butter cookies, which I made last weekend.
· 1 cup peanut butter
· 1/2 cup sugar
· 1 egg
· 1 tsp vanilla
Preheat oven to 350 degrees. Blend all ingredients together and then place tablespoon-sized balls of dough on a cookie sheet. Press each ball with a fork, making a crosshatch pattern. Bake for 11 minutes, and then let cool for 5 minutes. Cookies should be stored in an airtight container.
Thank you for sharing Marci!
After seeing her strawberry kabobs, I have an inkling she has good taste and I ought to give these cookies a try.