got one right

Through lots of trial and error, I finally made a gluten free cookie I would be proud to serve.

I love cookies so going gluten free was not without some feeling of loss. I experimented with making my favorite chocolate chip cookies using Bob’s Red Mill Gluten Free flour only to be disappointed in the taste and texture. I found BRMGF flour to be nutty and bean-y in flavor so it did not really work well with chocolate chips. The flavor profile of this flour blend stuck with me… the aftertaste stuck around even longer. I realized that maybe a nutty tasting flour should breed a nutty kind of cookie and there fore a peanut butter cookie should work well with BRMGF flour except I can’t eat peanut butter. This was turning out to be an exercise in substitutions.

I reached for my faux peanut butter (soy nut butter) and got to work. I mixed all the ingredients and tasted the dough (good dough makes good cookies). It was pretty good…darn good! Better than any of the other formulas I tried.
Here’s the recipe:

1/2 cup butter

1 cup brown sugar

1/2 cup soy nut butter (or peanut butter)

1 egg

1 tsp vanila

1 1/4 cup BRMGF flour

1/2 tsp baking powder

1/4 tsp salt

3/4 tsp baking soda

cream butter and sugar; add soy nut butter (or peanut butter), egg and vanilla, mix well; fold in dry ingredients and mix well. refrigerate for 30 minutes and scoop on to parchment lined baking sheets and bake at 350 degrees for 8-10 minutes

let cool and smear soy nut butter and jelly between two cookies and enjoy!