It seems counter-intuitive that you can bake a cookie without flour, or at least some kind of starch. And yet, you can.
And sometimes you have to. Aileen Kisaba wrote in search of dessert ideas for her daughter, who can’t have wheat products. This began my search for gluten-free cookie recipes.
My first suggestion, for a chewy chocolate cookie, was printed here last week. This week we’re going the peanut butter route.
Flourless peanut-butter cookies are a gluten-free favorite, and recipes are easy to find. They all include a considerable amount of sugar and an egg or two, which is what holds it all together.
Variations come in specific flavorings and add-ins, such as chocolate chips.
I studied many and came up with this merger of a few, the root being a basic recipe from (ironically) King Arthur Flour.
It’s a simple cookie that would be a good beginning recipe for kids. Once you deal with the sticky peanut butter, it’s all pretty easy. My only caution is that the cookies will still be quite soft when done. Don’t wait until they’re firm to take them out of the oven.
I have a few friends who are on gluten- restricted diets who love and miss their baked goods, so my quest for good recipes isn’t over. I have a couple more ideas to flesh out, and I’m taking suggestions.
If you have a tested recipe for a gluten-free baked item, or if you can suggest a quality gluten-free flour that you’ve found to be a good stand-in for all-purpose, please get in touch. My contact information is below.
No-Flour Peanut Butter and Chocolate Chip Cookies
>> 1 cup smooth peanut butter
>> 1 cup lightly packed light brown sugar
>> 1/2 teaspoon baking soda
>> 1/4 teaspoon salt
>> 1 egg
>> 1 teaspoon vanilla extract
>> 1/2 cup chocolate chips
>> 1/2 teaspoon cinnamon
>> 1/4 cup white sugar, for dusting
Heat oven to 350 degrees. Line cookie sheet with baking parchment.
Beat together peanut butter, sugar, baking soda and salt. Add egg and vanilla; blend. Fold in chocolate chips, if using.
Combine cinnamon and white sugar in small bowl. Roll dough into balls, 2 tablespoons each. Roll balls in cinnamon- sugar mixture. Arrange on prepared cookie sheet. Press with a fork to flatten slightly and make a cross-hatch pattern.
Bake 14 to 18 minutes, until just starting to brown around edges. Cookies will still be soft. Cool slightly on cookie sheet, then transfer to rack to cool completely. Makes about 18 cookies.
Nutritional information unavailable.
Variations: These cookies can be made without the cinnamonor chocolate chips. Chopped nuts may be added.
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