Best “wheat free” cookies.

Lately, I’ve seen people gravitate to gluten free diets. Gluten has been the culprit of many upset GI systems and general malaise. Taking this to the next level is going totally wheat free. Our house has officially done the wheat free food dance, sometimes it wasn’t pretty, but we did it. Wheat free means no rice, no spelt, no soy, no wheat, no couscous, and no corn. It’s much harder than people think, only slightly easier if you stick to your kitchen. I was shocked how many of our foods have wheat in them. Any time you see “natural flavoring”, it’s probably wheat. That puts salad dressings, soy sauce, and really a lot of packaged foods on the no list. As the cook in the house, I had to search for new and creative ways to skirt around the wheat. One of them is now a household favorite. I only get invited to parties if I promise to bring “the cookies”. So I thought I better share the recipe with the world.

cookies:
1 stick of butter
1 cup of brown sugar
1 large egg
whip these three together then add:
1/2 cup peanut butter (I am very liberal)
Mix
1.5 cups of flour, I use Bob’s Red Mill Almond Meal (key ingredient to being wheat free)
1 teaspoon baking powder
1/2 teaspoon of salt
optional to add chocolate chips and flax seed.

Set the oven to 350 and bake for about 18-20 minutes

If I make drop cookies, I drop a little salt on the top of each little cookie.

Watch your socializing expand!
Enjoy!

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1 Comment

Filed under Cooking. Bam!, Deep thoughts by Merry

One response to “Best “wheat free” cookies.

  1. I like the “salt on top” idea. I’ve never done it, but I remind my family that the reason you put salt in oatmeal is to bring out the contrast with the molasses/brown sugar. I could see it do the same for cookies. Thanks for the recipe!

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