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Shirley’s Peanut Butter Chocolate Chip Cookies

Absolutely flourless, gluten free, lactose free, FODMAP friendly

And unbelievably addictive. God bless Shirley!

Ingredients

• 1 cup peanut butter*
• 1 cup sugar (I use half sugar, half dextrose)
• 1 egg
• 1 tsp baking soda
• ½-1 tsp vanilla
• 1 cup chocolate chips

Instructions

1. Preheat oven to 350 F. Mix all ingredients well, except chocolate chips. Add them last and mix carefully.
2. With moist hands, form cookies into walnut-size balls. Place on cookie sheet, and flatten them (see *note).
3. Bake 10 minutes, until surface is dry. Be careful not to bake too long.
4. Remove from heat and let rest on cookie sheet 5 minutes more. Then remove to wire rack or brown paper to cool fully.

Cooking for One:

These freeze well. I tried freezing them as a strategy to keep from eating the whole batch right away. It didn’t work. Wow, these are good.

* Note on peanut butter: I buy the Adams natural brand, let it settle for several weeks before opening, and pour off as much oil as I can. This gives me a very stiff peanut butter to work with, so it was necessary to flatten the cookies before baking. I understand that other brands, or undrained natural peanut butter, shouldn’t require flattening.

Source: Shirley Braden, on Gluten Free Easily.com

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