More often than not, you'd assume that "gluten-free" and "cookie" are two words that don't belong in the same sentence. Well, this simple (and delicious) recipe from the May issue of Everyday Food (have you subscribed yet? This magazine is an a5c must-have!) is here to show you exactly the opposite. I made these cookies with chocolate chips, and then turned them into ice cream sandwhiches, but it's easily adaptable to be dairy-free as well - just use carob chips (or another dairy free option) and rice-cream or soy dream ... and, voila! A treat that everyone is sure to love - and they'll never know know they're gluten (or dairy) free. Out little secret!
1 c. creamy peanut butter
1/2 c. sugar
1/2 c. packed brown sugar
1/2 c. chocolate chips
1 teaspoon vanilla
1 egg, beaten
combine all ingredients in a medium mixing bowl until well blended and smooth. Drop by rounded tablespoon full onto a parchment paper lined cookie sheet. Bake at 350 for 10 minutes or so (until puffy and edges are browned). Let cool on the cookie sheet.
enjoy!
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