<<Disclaimer: Verify this information before applying it to your situation.>> 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 --------------------------------------------------------------------- Web mail provided by NuNet, Inc. The Premier National provider. http://www.nni.com/ * Please include your location in all posts about products * ******* To unsubscribe, email: mailto:[log in to unmask] *******