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The Cookie Swap Made Me Do It: Best Gluten-Free Peanut Butter Cookies
Unlike millions of Americans, I don’t suffer from any kind of gluten or celiac problems, but I’m always on the look-out for recipes that are gluten- or casein-free.
Catherine Hilton’s recipe for Best Gluten-Free Peanut Butter Cookies uses no flour or butter, which means it’s free of both gluten and dairy. It does have one egg, so it’s not vegan.
I made the mistake of making these with half organic peanut butter from Whole Foods and half Jiff (I was almost out of both). As soon as the cookies went into the oven, a chemical-y smell wafted through the house.
The cookies had a good texture and flavor, but if I were to make them again, I’d only use the best peanut butter I could get my hands on.
To get a feel for the recipes being exchanged in the Statesman’s Virtual Cookie Swap, I’ve started baking recipes that catch my eye. It’s a lot of cookies, but someone’s got to do it. You can leave comments or rate the recipes you try. The deadline to enter to win the title of Austin’s Best Cookie 2009 is Dec. 2. We’ll announce finalists on Dec. 4 and pick a winner at a holiday bash at Stubb’s on Dec. 17. Stay tuned for details.
Permalink | Comments (2) | Post your comment Categories: 2009 Cookie Swap, Cooking
Comments
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By Chelsea
November 25, 2009 10:31 PM | Link to this
I’ve been baking these for years- except I just call them lazy cookies. Leave out the baking soda and add one teaspoon of vanilla. Also, don’t press down with a fork and cook them only for about 8 min. Yumminess awaits you…
By Jessica Meyer
November 28, 2009 12:10 PM | Link to this
I made this recipe last week and it was a total hit in my house. I couldn’t believe how easy it was to make and the flavor was so delicious. I wonder how an Almond butter cookie would taste? Jessica @ atxglutenfree.wordpress.com