Sans Gluten: PEANUT BUTTER BLOSSOMS!

By Christina McGairk

One thing I can’t get enough of is peanut butter or, specifically, peanut butter cookies. They are so easy to make, and you can add just about anything to them: chopped nuts for extra texture or even chocolate, like we did for this month’s recipe.

In this month’s column, I decided to put a gluten free spin on my childhood favorite cookie, PEANUT BUTTER BLOSSOMS!

Now, I would err on the side of caution on a couple of things. Although peanuts/peanut butter are naturally gluten free, there are some brands that may be produced in facilities that also produce wheat products. So picking a peanut butter that is from a certified gluten free manufacturer is best. Some brands include Peanut Butter & Co & Justin’s, which we used. The same can be said for the chocolate. Now I’ll admit we used Hersheys Hugs Kisses since we had a lot left from end-of-the-year gifts we made for TiTi’s teachers. Yet, there are NOT cerrtifed gluten free according to the Hershey website. So if you’re celiac, it’s best to use certied gluten free chocolate.

Okay, I think that’s enough cautionary notes. So on with the baking!

INGREDIENTS

· 1(16-ounce) package of gluten-free yellow cake mix

· 2/3 cup creamy certified gluten-free peanut butter (Just to be on the safe side.)

· 6 tablespoons margarine or butter (We like using vegan butter.)

· 1 large egg

· 2 tbsp of milk

· 2 tbsp of pure vanilla extract

· Granulated sugar. We used coconut sugar.

DIRECTIONS

· Mix ingredients, minus the sugar

· Place the sugar in a bowl.

· Form the dough into 1-inch balls and then roll each one in the sugar.

· Place them on a cookie sheet.

· Bake at 375 for 10-12 minutes.

· Gently press the kisses in the middle of the cookie.

· Remove the cookies after a minute and place on cooling rack.

Most importantly, ENJOY!

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