Oh, hey, I’m back for a bit! My daughter is almost six months old (or..young?) and I’m finally finding time to breath, kick back, relax, and do a tiny bit of blogging in between being a mother, a wife and a full-time dietitian. I’ve still remained active on Instagram (The Candid RD) and Facebook (again, The Candid RD) in case you want to see recent recipes and other “happenings”. But for now I wanted to share with you a cookie I made last weekend, and as you saw in the title, it’s flourless. Yes, flourless. I know what you’re thinking; “Gina, gross, I gotta have my starch!”. Ok, that’s what my husband was thinking, maybe not you. He’s a starch addict, you see. We’ve already had an intervention. I made these cookies and I literally had to force him to take a bite. He loved them. Now granted, he preferred them broken over a bowl of ice cream, but still, he didn’t believe me when I told him they were flour less, because that’s how good they were!
Flourless Gluten Free Peanut Butter Cookies
Ingredients
- 1 cup peanut butter (or almond butter, or sunflower seed butter!)
- ¾ cup sugar
- 1 tsp. vanilla extract
- 1 large egg, lightly beaten
- Course sea salt for light sprinkling
Instructions
- Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
- In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
- Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.
- Read more at: http://www.foodnetwork.com/recipes/claire-robinson/flourless-peanut-butter-cookies-recipe.html?oc=linkback
Notes
NOTE: these are low FODMAPs, as long as you use peanut or sunflower seed butter (almonds contain FODMAPs in amounts of greater than 10 almonds, so if you want to use almond butter maybe you could do half and half).
Ok so I’ve gotten lazy when it comes to photos. This is from Instagram. I hope your mouth is watering. If it’s not, just make them, it will.
How about this photo, below? A little better? I got out the camera for this one. It’s an egg white and banana “pancake”.
1 banana, mashed up, 3 egg whites, a dash of vanilla and cinnamon. Put on a nonstick pan and heat both sides similar to a pancake. Serve with berries, granola, whatever. low FODMAPs and gluten free heaven.
Once I get back in the kitchen on a regular basis I plan to be back on a somewhat regular basis. Get excited! And, have a great day.
