Monday, January 14, 2008

The yummiest peanut butter cookie:)

We had a baby shower for a friend this past weekend and one of the girlfriends that was coming has Celiac disease. I have made these one other time before for a different friend with a gluten intolerance and every time they come out absolutely delicious and have the most distinct peanut butter taste. This is a recipe from a Martha Stewart Everyday Food magazine for Flour less Peanut Butter cookies. If you are not making them for someone with a gluten intolerance or CD I think adding a couple T of flour may be a good addition if you don't like your cookies being a little crumbly.

Here is the recipe for these tasty little numbers:

Flourless Peanut Butter Cookies

1 cup creamy peanut butter
3/4 cup sugar
1 large egg (lightly beaten)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
1/2 cup roasted salted peanuts

  1. Preheat oven to 350°, with racks in upper and lower thirds. In a large bowl, stir together peanut butter, sugar, egg, baking soda, and salt until well combined. Stir in chocolate chips and peanuts.
  2. With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
  3. Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.
Per cookie: 134 calories; 8.9 grams fat; 3.9 grams protein; 12.2 grams carbohydrates; 1.2 grams fiber
(Adapted from Everyday Food)

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