kareina

Not too long back I baked a batch of cookies for our band. One of our members can't eat gluten, so I decided to adapt my favourite peanutbutter cookie recipe to one she could eat:

1/2 c butter
1/2 C + 1 T peanutbutter, the kind made from 100% peanuts, +/- a dash of salt, and nothing else (that is how much happened to be left in the jar--the original recipe only wanted the half cup, but the last spoonful didn't look worth saving)
1/4 cup honey
1/4 c brown sugar
1 egg
1/2 t baking soda
1/2 t baking powder
1/2 cup oat flour
1/2 cup rice flour
1/4 cup cornstartch
1/2 cup peanuts, lightly chopped

Cream together the butter and peanutbutter, mix in the sugar and then the honey, and then the egg. Add the dry ingredients, roll into balls and press with a fork. Bake at 175 C till just starting to turn golden.

This recipe makes a delightfully soft cookie. The original recipe, which I got from a friend in Alaska years ago) used 1/2 cup of white sugar instead of the 1/4 c brown I used. I like my version better, though, when I first tried hers I was delighted to taste one with so little sugar in it compared to what others had tried to feed me in the past. The only other differences with the original is that it was all wheat flour instead of oat/rice/corn, and didn't have extra peanuts added. However, the "chunky" peanutbutter I had didn't have enough chunks, so I added more.