Super Simple Gluten-Free Peanut Cookies

peanutcookie

 


Here’s a recipe designed for two of my favourite dietary-challenged roost­ers; Steve who has IBS and can’t eat egg yolks and diary, and Don, who’s celiac. Despite the fact that it’s dairy and gluten-free, this is my favourite peanut but­ter cookie. (The recipe is adapted from Don’s mother, Cathy, a ter­rific gluten-free cook, espe­cially when it comes to desserts.)


1 cup smooth nat­ural peanut but­ter (Cathy liked to use reg­u­lar Skippy, but for Steve’s IBS, I use nat­ural and it’s bet­ter)
2 table­spoon potato flakes ( this pro­duces a crum­blier cookie which I pre­fer, for a chewier cookie, my pal Steve like to 1 one or even none)
2/3 — 1 cup sugar (I use 2/3, and if you use processed peanut but­ter, less is also bet­ter.)
1 tea­spoon salt
2 egg whites beaten until stiff
1 tea­spoon vanilla extract (optional– for Steve’s IBS, I used vanilla bean because he’d react to the extract)


Mix ingre­di­ents until thick and chunky. Roll into balls onto cookie sheet and press down with fork. Bake in 350 degree oven for fifteen-twenty min­utes or until bot­tom starts to brown. Let cook­ies sit for ten to fif­teen min­utes, they firm up upon cool­ing. Yummy for every­one, with or with­out food aller­gies. As an option, you can sprin­kle a lit­tle coarse sea salt on top of the cookie before going into the oven. It gives the cookie an extra salty kick and a pretty sparkly accent.