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If you want a peanut butter cookie that impresses with its
rich, chewy taste, try this recipe:

FLOURLESS PEANUT BUTTER COOKIES

1 cup creamy or chunky GF peanut butter (I usually use
chunky/crunchy most of the time if I am adding choc chips;
otherwise, I use creamy)
1 cup (packed) light brown sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon GF vanilla extract
1 cup miniature semisweet chocolate chips (optional)

Preheat oven to 350 degrees.

Mix first 5 ingredients in medium bowl.  Mix in chocolate
chips, if desired.  Using moistened hands (I just spray a
little Pam on mine), form generous 1 tablespoon dough for
each cookie into ball. (Note: You do NOT press down with a
fork like traditional peanut butter cookies.) Arrange on
two ungreased baking sheets, spacing about 2 inches apart.
Bake cookies until puffed and set, about 8 minutes. They
will be golden on the bottom and still soft to touch in
center. (You’ll be able to tell if they are done—do not
overcook.) Cool on cookie sheets 5 minutes (this step is
important—do not skip—the cooling on the cookie sheets
helps them set up so they don’t fall apart).  Transfer to
racks; cool completely. Makes about 24 - 30 cookies. Store
in Tupperware container or tin. 

Everyone raves over these cookies. :-) I got the recipe off
the listserv several years ago. I like giving it to those
who are newly diagnosed. It's so helpful to make such a
tasty GF treat with mainstream GF ingredients that most
people have on hand.

Best,
Shirley Braden
King George, VA
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