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.