We don’t have anyone in our family who has to eat gluten-free, but we’ve found there are superb recipes in this category, and we wanted to try this one. The author of this cookie recipe is Bill Broyles from Callahan, Florida, and the recipe appeared in the Winter 2011 issue of the Penzeys catalog. We loved the simplicity of the recipe and the results were excellent. These cookies contain no milk and no wheat.
1 cup extra crunchy peanut butter
1 cup brown sugar
1 tsp baking soda
1 tsp vanilla extract
1 cup dairy-and-wheat-free chocolate chips (regular chocolate chips contain milk, but not wheat)
Preheat oven to 350 degrees F. In a large mixing bowl, cream together the peanut butter, brown sugar, egg, baking soda and vanilla. Fold in the chocolate chips. Spoon by the tablespoon onto parchment paper-lined cookie sheets and bake at 350 degrees for 10-14 minutes, longer i you like your cookies crispy.
Note: For gluten-free recipes, vanilla must be distilled using wheat-free spirits. Penzeys pure vanilla extract is gluten free.
Makes about 26 cookies.