This Memorial Day weekend will be party time, as folks gather on porches, patios, and in backyards to eat some great food and to celebrate the first official holiday of almost-summer. And, whether you are the host of the party, or the guest bringing along some food to share, the order of the day will be delicious food that’s easy prep. Make as much as you can ahead of the time of the get together to keep in the fridge or in the freezer.
Of course, cooking for those who have a food allergy or other restriction such as celiac disease, which demands a completely wheat-free diet, presents a special challenge. These gluten-free chocolate chip cookies are made with peanut butter and no flour at all. Be sure to read the ingredient label on the package of chocolate chips to be sure they’re gluten free, as well as the one on the bottle of vanilla. Also, it’s a good idea to use a brand new jar of peanut butter to avoid cross-contamination from any wheat product that may have come in contact with a jar that you’ve already used, such as for making sandwiches.
Here’s to a safe and fun Memorial Day weekend!
Gluten-free Chocolate Chip Peanut Butter Cookies
1 cup crunchy peanut butter
1 cup brown sugar, packed
1 large egg
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips (gluten-free)
Preheat oven to 350 degrees F. Beat together peanut butter, brown sugar, egg, baking soda, and vanilla. Stir in chocolate chips. Spoon tablespoons of dough onto cookie sheets that have been sprayed with cooking spray, or lined with parchment paper. Bake for 10-12 minutes, or until browned on top. Makes about 2 dozen cookies.