I love to cook and bake….like LOVE IT. The mess is for the BIRDS, but the creative side to both cooking and baking makes me happy (or angry if something goes terribly wrong…and I’ve had those moments many times!) Baking is a chemistry experiment and you really need to follow recipes to get your goodies to come out right. There is a lot of trial and error when writing your own recipe. I’ve been doing that for about a year and a half now as I try to cut the fat or sugar, but not the flavor, out of my favorite muffins, cookies, etc.
Recently I was put on a low-FODMAP eating plan to help out with a few health issues I have. This means no gluten and that scared me at first. I thought, “what the hell am I going to eat now???” I love bread and I just was so worried that I would start hating food! Well, after a LOT of research, experimenting, and 100% support from my hubs and our girls, I am becoming successful at gluten free baking! We’ve had some “yuck, throw it away” moments and “this is AWESOME!” moments. 🙂 I know this is a DIY site and maybe you don’t care so much about baking, but this IS a DIY recipe that I created and am proud of and I hope that even if you aren’t gluten free, you will give it a try. Being gluten free is helping me with my mood swings (except for when it’s that time of the month–when let’s face it, no one has control over!) and all my other issues. Food can be your friend or your enemy, trust me….I KNOW.
So here it is! Enjoy!
Peanut Butter Cookies—GLUTEN FREE and low-FODMAP
1 stick (1/2 cup) softened butter (I always use salted)–softened/room temperature
1/2 cup natural peanut butter (I use the skippy natural cause it’s smooth and not a lot of ingredients)
3/4 cup of sugar (feel free to use stevia or another natural sugar for sugar free cookies)
1 tsp vanilla extract
1 1/4 cups Brown Rice flour
1/8 cup Potato Flour
1/2 cup of Oats-gluten free
1/2 cup Sweet Sorghum flour
1 tsp baking soda
1 tsp salt
Pre-heat oven to 350 and line a cookie sheet with parchment paper (or spray with nonstick spray). Mix together the butter, peanut butter and sugar. Add one egg and stir, repeat with other egg. Add vanilla and stir until combined. In a separate bowl, mix together the remaining dry ingredients and add to the butter/egg mixture, stir until combined. Use a small ice cream scoop or teaspoons to drop cookie dough balls on prepared cookie sheet. Bake at 350 fro 10-12 minutes. Cool on a rack and enjoy!
Grab some almond milk and dunk these yummy cookies! 🙂
See you guys soon with my new project that is in the works!
In the meantime, do something creative today…