Monday, January 12, 2015
A late Christmas present, Abby has tolerated peanuts well on the couple careful tries over the past couple weeks. Close to a miracle for an All American family who has missed peanut butter terribly! She could eat peanuts for quite a few years and then suddenly lost them but that is the way with food intolerances, digestive issues, mast disorders, Mito and so many other chronic disorders that impact food tolerances.
I found some raw,unsalted,unshelled peanuts. Roasted, shelled and ground into our own peanut butter. While we are incredibly excited about her tolerating peanuts again, the work involved in making the peanut butter in order to make sure they are safe will keep their use in moderation around here, probably a good thing. Not the easiest thing to digest, so we have been very happy they haven't caused any digestive issues, again in moderation. Peanuts do have great nutritional value so really a huge step forward to get them back.
When I thought about making cookies I thought about the flourless recipe, but I wasn't sure how my somewhat "crunchy" version of peanut butter would work. I opted for a gluten free version.
Peanut Butter Cookies:
1 1/2 cups crunchy peanut butter(roast your own and grind your own to avoid chemicals and corn if you don't add salt to your peanut butter add 1/2 teaspoon of salt to your cookie recipe)
1 cup packed light-brown sugar(Domino's organic cane mixed with a bit of blackstrap molasses)
1/2 cup Coconut oil(we use tropical traditions)
2 large egg
1 1/2 cups all-purpose gluten free flour(Mix your own, no store bought blend is safe)
1 teaspoon baking powder(homemade)
1/2 teaspoon guar gum(you could probably skip easily, or use psyllium husk)
1 teaspoon vanilla extract(homemade)
Heat oven to 350
Cover cookie sheets with parchment paper.
1) cream together the peanut butter, brown sugar, coconut oil,vanilla extract and eggs.
2) stir in the guar gum, flour,baking powder.
3) This dough is stiff and crumbly. So you will need to work with it to shape into walnut size balls.
4)roll the ball of dough in granulated sugar. Place on cookie sheet. Press down with a fork to make criss cross marks and flatten the cookie.
5)Bake at 350 for 9-11 minutes.
6) Allow to cool before removing from cookie sheet.