It’s no secret: I love peanut butter cookies. Who doesn’t?
Except people with peanut allergies Only those with a severe problem. And not just peanut butter – I love almost any kind of cookie. Sugar, chocolate-chip, snickerdoodle… you name it, and I’ll probably eat it. Or I would have, until that fateful day… I was told by my doctor that I couldn’t eat grain.
As in, any.
But no other grains, either.
My family is gluten-free, and we’ve dealt with that very well. My sister and mom cook up the most delicious gluten-free foods on the planet (my sister has even started a gluten-free baking blog, which I highly suggest you check out. Give some support to a 15-year-old girl with an absolutely golden baking touch!)
But this was different. If you know me, you know that I like to eat yummy things. Plain and simple. I love almost anything baked – breads, cookies, scones, rolls, muffins – so when the doctor told me I could no longer eat grains of any sort, I felt as if I’d just been handed a sledgehammer and told to go hit myself over the head with it.
On the drive home, I envisioned two things.
1. Myself nibbling on a carrot and growing bunny ears and a fluffy tail whilst waiting for Easter…
2. Myself wasting away into nothing. (Which could have had perks, but didn’t necessarily).
Fortunately, neither of these things have happened (yet. I get really tired of fruit, I can tell you). But after a while, my stomach started asking for something yummy. Something dessert-y, something I could snack on when everyone else had their Friday-night treats.
And then, I found it. It took a little modifying, but I seized the recipe with gusto and baked and re-baked until I had perfected the art of baking…
Grain-free Peanut Butter Cookies!
The recipe is ridiculously simple.
Preheat the oven to 375 degrees.
In a bowl, mix together 2 small eggs, 1 cup of sugar (or as I use, dehydrated cane juice) and 1 cup of creamy peanut butter. You can use chunky if you like, but I find creamy mixes far better. Continue to mix, and add more sugar if the mixture isn’t the right texture.
Roll the dough into balls and place them on a baking sheet; then take a fork and flatten the top in two directions, so it looks rather like a checkerboard.
Bake for 12-18 minutes, and enjoy! I myself like them much better after they’ve cooled off, but my dad prefers them hot. Tip: Serve them with milk.