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December 21, 2009

Yesterday I made cookies and sweets with my mother-in-law and some of her friends. We made:

Peanut Butter Blossoms
Pecan Tassies
Russian tea cakes
Gluten Free Peanut Butter Blossoms
Mint Fudge
Walnut Fudge
Almond Bark
Sugar Cookies

Thankfully, I don’t really care for any of those cookies, and can say no to most things with nuts or nut flavoring. I like nuts; they are good for me.  I have walnuts in my salad today. But, I don’t think they have a place in sweets. Bleh. Anyway, the only thing we made that I can/should eat are the gluten free peanut butter blossoms and the fudge. So, no biggie. My mom made me some gluten free kringla and chocolate crinkles. That’s all I care about.

The recipe we used for the gluten free peanut butter cookies came from Whole Foods. Thank you Whole Foods, they are delish!

GF Peanut Butter Cookies. Courtesy of Whole Foods

Makes about 3 dozen cookies

Peanut butter cookies are a long-time favorite in Jessica’s family. When Jessica was diagnosed with Celiac disease two years ago, these became off limits. She would “love to enjoy these cookies again and feel like part of the family again!” This gluten-free version does not require a special flour blend; it can be assembled with basic pantry staples.


1 large egg
3/4 cup sugar
1 teaspoon baking soda
1 cup creamy peanut butter
1/2 teaspoon gluten-free vanilla extract
1/3 cup chocolate chips (optional)


Preheat oven to 350°F and line a baking sheet with parchment paper.

Beat together egg, sugar, baking soda and vanilla in a standing mixer with the paddle attachment or with a hand-held mixer. Beat in the peanut butter. Stir in chocolate chips if using.

Drop dough by teaspoonfuls onto prepared baking sheet, pressing lightly with the back of a fork. Bake for 10 minutes, until lightly set. Transfer to a wire rack to finish cooling.

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