Today I received possibly the best gift ever from a secretary at George's work, whom I haven't even met. It was difficult to move to Kansas and especially away from a garden at the height of growing season. Parsley, oregano, basil, sage, tarragon, thyme, and mint. These herbs are exactly what I needed to brighten at least a week's worth of meals. Thanks, Virginia!
And to thank her more sincerely, I whipped up a batch of my fave gluten-free cookies. (Not just cuz they're good: Virginia's a wheat-free gal.) These delectable treats are not a diet item at all. Instead, they've got the crumbly/crunchy peanut butter texture everybody loves with the added goodness of chocolate chips. If you make them, be sure to make them relatively small as they are super rich.
I do not know what happened to that one on the left. . .
Gluten-Free Peanut Butter Cookies
1-1/4 c. peanut butter, creamy
3/4 c. brown sugar, packed
1 egg
1/2 tsp. vanilla
1 tsp. baking soda
1 c. chocolate chips
Heat oven to 350ยบ and spray two baking sheets with nonstick spray.
Mix PB and brown sugar first, then egg, vanilla and soda. Stir to combine, then add chocolate chips. Scoop onto the baking sheets by the tablespoon and flatten slightly with the back of a spoon. Bake 10 minutes, until lightly golden around the edges but still soft in the centers. Let cool on the baking sheet, about 20 minutes, and they'll firm up.
Makes about 18 cookies at a 3" diameter.
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