Gluten Free/ Grain Free Peanut Butter Cookies

I heart these cookies. I am going to make them today as a first day of school treat for my dear friend who is not eating grains this month. : )

John’s Peanut Butter Chocolate Chip Cookies
(Yield:15 – 20 cookies depending on how big you make them)
1 c. creamy peanut butter
1 c. sugar
1 egg
1 egg white
1/2 c. chocolate chips
1. In a large mixing bowl, combine the peanut butter, sugar, and eggs. Stir until the eggs are thoroughly combined with the other ingredients.
2. Stir in the chocolate chips. (I’m not sure why we do this in a separate step, but we do =)
3. Refrigerate the cookie dough for 15 minutes. Turn the oven to 350 degrees F to preheat.
4. Scoop the chilled cookie dough into small balls using a normal eating-sized spoon. Place the cookie dough balls onto a baking sheet about 2 inches apart from each other.
5. Bake cookies at 350 degrees for around 15 minutes. You want to take them out once the tops are getting brown (see picture above). The cookies may still seem a bit soft at this point, but they will harden as they cool.
6. Let the cookies cool for 10 – 15 minutes and then serve with a glass of cold (soy) milk!

Olympic muffins August 2012

• 3 or 4 ripe bananas, smashed
• Handful of zucchini or spinach 
• 1/3 cup coconut flavored oil
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

METHOD

Blend wet items and fruits and veggies in a blender. Pour into bowl with mixed dry items. Makes 12 muffins. 17 to 20 minutes. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Yield: Makes one loaf or 12 muffins