Gluten Free for the Masses <b>Peanut Butter Cookies</b> <b>Wednesday, May 22, 2013</b> The basis for this recipe is a very common “flourless peanut butter cookie” recipe you can find anywhere on the Internet. Here’s the most common version of this amazingly simple recipe: 1 cup peanut butter 1 cup sugar 1 egg 1 tsp baking powder (some versions) Mix, drop spoonfuls on cookie sheet, and bake in a preheated (350 degree) oven for about 11 minutes. What I’ve found is that you can do all sorts of interesting things with this recipe so you’re not eating the same cookie every time you bake. I’ve tried it with almond butter. I decided it was good, but would have been better with raw almond butter to start (it had a sort of over-roasted flavor after baking, though the dough was amazing). Sometimes I use chocolate chips. Sometimes I use peanut butter chips or vanilla chips. Sometimes I use crunchy, creamy, natural, or “partially hydrogenated” peanut butter. Sometimes I add the baking powder, and sometimes I leave it out. Sometimes I add oats, or a little rice flour. Sometimes I bake it a little less or a little more. They all work, and they all yield different results. The point is, you don’t have to be “stuck” to just one recipe.