Friends that make gluten free food for you are friends to keep. Years ago we were playing board games with our old college roommates and my roommate made gluten free Peanut Butter Cookies for John (I didn’t know I had problems with gluten at that point). You’ve probably seen the recipe for the cookies that she made: 1 c. peanut butter, 1 c. sugar, and 1 egg. They were wonderful.

Soon after that night, I tried to make chocolate chip cookies. They were horrible. The mix that I used had garfava flour in it and to me garfava tastes like metal. Yuck.

So John took over the cookie-making enterprise and came up with this recipe for Peanut Butter Chocolate Chips. He added an extra egg white so that the cookies hold together better and a half a cup of chocolate chips because chocolate chips are good =) He is now the official cookie maker in our house.

Gosh darn it. Writing this post has made me hungry. I’m off to scavenge a cookie and a glass of milk!

John’s Peanut Butter Chocolate Chip Cookies
(Yield:15 – 20 cookies depending on how big you make them)

1 c. creamy peanut butter
1 c. sugar
1 egg
1 egg white
1/2 c. chocolate chips

1. In a large mixing bowl, combine the peanut butter, sugar, and eggs. Stir until the eggs are thoroughly combined with the other ingredients.

2. Stir in the chocolate chips. (I’m not sure why we do this in a separate step, but we do =)

3. Refrigerate the cookie dough for 15 minutes. Turn the oven to 350 degrees F to preheat.

4. Scoop the chilled cookie dough into small balls using a normal eating-sized spoon. Place the cookie dough balls onto a baking sheet about 2 inches apart from each other.

5. Bake cookies at 350 degrees for around 15 minutes. You want to take them out once the tops are getting brown (see picture above). The cookies may still seem a bit soft at this point, but they will harden as they cool.

6. Let the cookies cool for 10 – 15 minutes and then serve with a glass of cold (soy) milk!

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• Forgotten Cookies Recipe

Here is a recipe for one of my favorite cookies. As a kid, it was so hard to wait for the cookies to cook overnight, but it was so worth it the next morning when we’d have cookies for breakfast =)

If you’ve never beaten egg whites before, check out this lesson before you get started.

Forgotten Cookies

Yield: 1 dozen

2 egg whites
2/3 c. sugar
pinch salt
1 tsp. vanilla
1/2 to 1 c. semi-sweet chocolate chips
1/2 to 1 c. chopped nuts** (optional)

1. Preheat oven to 375 degrees.

2. With a mixer, beat the egg whites and salt until the egg whites become foamy.

3. Gradually add the sugar while you continue to beat the egg whites. Continue beating until the egg whites hold soft to stiff peaks.

4. Gently fold in the vanilla, chocolate chips, and chopped nuts.

5. Cover a cookie sheet with greased aluminum foil. Drop the batter by spoonfuls onto the cookie sheet.

6. Place the cookie sheet in the oven, and then turn the oven off. Leave the cookies in the oven overnight without opening the door.

Note: The cookies were too sweet for me with 1 c. of chocolate chips. I’ll probably back it down to 1/2 c. next time.

** I use chopped pecans.

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• John’s Peanut Butter Chocolate Chip Cookies