For J

My sister J is the artistic one the family. She can create art using any medium. Really. She works on movies as a job, but she can do anything that requires a creative eye. For my baby shower she sewed a huge baby quilt, and even though it was her first time quilting, it was perfect. I am amazed at how she can just decide to create something and do it. Look at this painting she did for me.

I am not artistic at all, and I'm not even a particularly creative person. But, I can do one thing that she can't. Cook. She's getting better as she's gotten older and has had to cook for herself. Still, she doesn't enjoy cooking much of the time. So, she shares art with me, and I share food with her.

J recently found out that she is allergic to gluten. I know that it is a trend right now for everyone to be giving up gluten, but she really is allergic to it. Luckily it is a trend right now, so there are a lot of options for her. I know that in baking you can substitute different types of flours for wheat flour thus making many things gluten free. I haven't tried any of that though, since lucky for me I can still eat wheat flour. However, I do look out for things that are normally made without flour. I recently saw these cookies on Martha Stewart's website and knew I would have to try them to share the recipe with my sister. J seriously loves peanut butter and chocolate, so I know she will like the flavor. Plus they are made without flour  are very easy to make. So, here you go J. Enjoy!

Flourless Peanut Butter Chocolate Chip Cookies

1 cup smooth peanut butter
3/4 cup sugar
1 egg, lightly beaten
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
1/2 cup roasted, salted peanuts

Preheat oven to 350 degrees. Line two sheet pans with parchment paper or silpat. Stir peanut butter, sugar, egg, baking soda, and salt until combined. Stir in chocolate chips and peanuts. Scoop heaping tablespoons of dough onto baking sheets, and space cookies about two inches apart. Bake one sheet at a time until cookies are puffed and golden, about 12 to 14 minutes. Cool on sheet 5 minutes. Transfer to rack to cool completely.

Makes 2 dozen. Store in airtight container for up to 3 days.

1 comment:

  1. I still actually can't cook. I can boil some corn pasta like no one else but then I use store bought sauce so it kind of cancels the cooking part out. But I am going to cook these cookies. Thank you. I'm salivating just thinking about the goodness.