I should call these peanut/almond butter cookies but that’s just too long of a title. I have been gluten-free for about 2 weeks now and am quite proud of my perseverance. However, cookies are a favorite food group of mine and I am missing them from my life.

My intention is not to turn this into a gluten-free recipe blog but since it’s the diet I’m currently eating it seems that my recipes will follow suit. I’ve tried this before and usually last about a week before a slip up. From my reading gluten-free living seems like an all or nothing option because even a small amount can affect your system. I don’t want to bore you with my minor health issues but I suffer from both IBS and arthritis. From my reading I’ve discovered that gluten may have harmful consequences for both conditions. More and more gluten is being studied as a possible cause of inflammation.

The difficult thing is that it’s hard to find out how long you have to be gluten-free to feel the results and how I’m not sure how detrimental is it if I have a tiny bit. I really want to make a tofu scramble for breakfast with 1/2 a veggie sausage link in it. Does that tiny bit of gluten ruin 2 weeks of hard work? I can’t seem to find the answers regardless of all I’ve read.

Regardless of medical advice and without wanting to draw premature conclusions, I think I’m starting to feel a difference. I worked very long hours sitting at my desk which is usually very uncomfortable and after 4 days in a row I felt better than I usually do after 2 days. This morning I woke up with more energy than usual and went for a walk at 7am! Also, without grossing anyone out my IBS symptoms seem to be much better. We’ll see as time goes on if this is a fluke or true change.

On to my recipe,I found a few recipes for GF peanut butter cookies and have adapted them to both my personal taste and my desire for a healthier version. If you just tasted these cookies you would never know they are gluten-free. They are moist, rich and crunchy thanks to the peanut butter. My house has that wonderful aroma of fresh-baked cookies. This recipe was so easy, I literally tossed the ingredients into a bowl gave a really good stirring and baked them. It’s a great recipe to have small children help with.

Ingredients

1/2 cup each almond and crunchy peanut butter (or 1 cup of what you have on hand)

1 large egg (or a mashed ripe banana for vegan version)

1/2 cup brown sugar

1/4 cup white sugar

1/2 teaspoon pure vanilla extract

1/2 teaspoon each baking soda and baking powder

Directions

Place all ingredients in a bowl, give a really stir very well until all ingredients are incorporated, place by teaspoon on baking sheet and score with tines of a fork if desired.

Bake 10 minutes at 350, very important, let stand on baking sheet for a minute before transferring to a wire rack or they will crumble! Yields about 20 cookies

Have a peaceful day! Lin