Recipe: gluten-free peanut butter cookies
For folks who were wondering about the famous Williamsburg Cheese Shop house dressing that *everyone* raves about, they don’t give out the recipe. However, my pal, Rob, and I tinkered with some recipes and I settled on this one which is awesome on a sandwich. Have at it!
Cookies, I lament thee. Back in the day when I lived at sea-level, I used to bake a lot of cookies. A LOT of cookies. I would crank out several double batches a week and bring them in to my department or my workplace to give out to everyone. Jeremy always claims that caffeine fuels science, but I dare say that sugar, butter, flour, and chocolate did their fair share to support science research too. I had several go-to recipes that I could whip together in my sleep and bake to perfection consistently. Oh sea-level, if there is one thing I miss about you it would be your atmospheric pressure. At my elevation, cookies don’t behave the same way. Hell, NOTHING behaves the same way. I almost gave up on baking entirely, but over the years I was able to tackle and learn about cakes (some are still in the temperamental category), and breads (I don’t do a lot of breads), and I discovered that shortbreads had fewer issues than drop cookies.
Still, I don’t bake cookies much around here… and it’s one of my favorite things to give to people. Here! Have a cookie! That’s so much easier than “Here! Have some crème brûlée!” A couple of months ago, I decided that I needed to put cookies back in the driver’s seat because to me, a cookie is a little nugget of love. When you hand out cookies, you are handing out LOVE.
let’s start with a classic: peanut butter
I chose peanut butter cookies and I chose to make them gluten-free. It’s not that I have an aversion to gluten, but I have friends who are celiac and well – it’s always good to know how to do things. My inspirations for all things gluten-free are Shauna and Danny. When I told Shauna I was making her peanut butter cookies, she told me not to bother with that old recipe. But I needed something easy because I didn’t want to have to run out to the store for ingredients, so I made a batch.
plop goes the egg
They were chewy, peanutty, and awesome. Even Jeremy, who turns up his nose at regular peanut butter cookies, polished off several of these morsels. It’s so easy to slap together that I made another batch to share with my friend, Andrew.
roll in sugar
My second batch was woefully NOT chewy. They were brittle and rather dry. Andrew and I tasted them and gave each other that look. “They’re good, but – not so chewy.” Andrew was being polite, but I said what we were both thinking, “This is too dry!” I apologized. I realize now that I had run out of peanut butter and ran to my local mountain grocer to get more. I bought a generic brand which seemed fine when I opened it, but… I used some of it this week to make a peanut sauce for Chinese noodles and it was dry and hard. Crappy peanut butter. So here is my gift to you: don’t use crappy peanut butter.
my favorite part of making peanut butter cookies
My advice, should you try this easy recipe, is to follow Shauna’s instructions. Although I made 2 dozen cookies instead of a dozen, so I guess mine are itty bittier. Oh, and use good, creamy peanut butter. There is beauty in simplicity.
cookies are a (metric) unit of joy
Flourless Peanut Butter Cookies
from Gluten-Free Girl and the Chef
1 cup creamy peanut butter
1 cup white sugar
1 tsp baking powder (1/2 tsp at 8500 ft.)
extra white sugar for rolling
Preheat oven to 350°F. Cream peanut butter and sugar together in a bowl by hand. Beat in baking powder. Add egg. Mix until well combined. Line a baking sheet with parchment (okay, I didn’t do this, I’m a lazy bum). Roll a heaping tablespoon of dough into a ball and then roll in your extra white sugar to coat. Place cookie dough balls an inch apart on the baking sheet. Gently squash each dough ball down with the tines of a fork (you can dip the fork in the sugar before each squash which results in less stickage), leaving tine marks on the dough. Squash the dough a second time, but orthogonally (at 90° from the first squashing) to make the traditional hashmark on the dough. Bake in the oven for approximately ten minutes. Shauna says the cookies are done when they feel coherent, but still a little soft. Remove the baking sheet from the oven, but let the cookies rest on the sheet for five minutes. Then set them on a cooling rack to cool for another ten minutes. Makes 1-2 dozen (depending on how big you like them).