If someone tells you “you get used to being gluten free” they’re either lying or they’re so hungry they’re delusional. Sure, it gets easier and you get used to learning how to eat – but you never really stop wanting that chewy, crunchy, crusty, crispy, doughy texture of true gluten filled products. Sandwiches, pizza, bagels, pasta; I want it all! There are some decent gluten free breads out there (Mariposa Bakery, I thank you) , but left untoasted, the majority of them are just so dry it’s not even worth it.
And dessert? Well that’s the worst! It didn’t matter to much until recently when I developed a sweet tooth. I always prefer ice cream to anything else, but if that’s not available I want something lovely, fresh, and beautiful to share with my other half. Too bad, forget about it. Summer berry tart? No way. Mmmm blackberry pie? I don’t think so. A cookie from one of those gorgeous new bakeries that keeps opening? They’re beautiful, but never ever, ever. Fairly often, here in the Bay Area, there will be a wacky cupcake shop or dessert bar that will offer gluten free options – but it’s usually grainy, chalky, pasty and just not worth it at all.
Finally, though – I think I figured it out!
And, coming from one who is not a super baker – they’re so simple!
I use half almond butter/half peanut butter in this recipe, but it’s a fairly flexible recipe. You can use all almond butter, all peanut butter….heck — you can probably use half cashew and half macadamia nut butters if you really want. Or all of one. Or a mix. Get crazy if you want – just stick to nut butters, and keep the ratios the same.
Gluten-Free Salted Peanut Butter Cookies
- 1/2 cup natural peanut butter
- 1/2 cup almond butter
- 1 cup white granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 teaspoon baking soda
- handful of chocolate chips (app. 30 or so)
- Super coarse sea salt or a lovely finishing salt for sprinkling (suggested: cypress black salt for great texture and it’s so pretty!)
Bake at 350 for approximately 10 minutes, until the edges are golden brown and the center is just set, making sure to turn the tray half way through.
❧ You MUST let these guys cool well before taking them off the tray.
❧ I strongly recommend using a silpat for these cookies; because they are flourless, they can tend to be a little delicate and any stickiness can tear them apart.
Oh, yeah, and don’t forget to enjoy them! (Ice cream on top, anyone????)