This is my husband Larrys’ gluten free peanut butter cookie recipe! Our oldest daughter is on a restricted diet, when she eats corn or wheat her skin reacts badly - almost instantaneous eczema with corn, and she can have blood in her bowel movements (wheat). She also has some miscellaneous other allergies that we work around, like almonds. We are blessed to have realized her corn allergy at a young age (8 months), but I do kick myself for letting her eat corn alongside of us at meals at such a young age. I wonder if we had followed a stricter allergy prevention diet with her at a young age we would have had different results. With our second child, she wasn’t exposed to very many allergenic foods before the age of 18 months, particularly corn and wheat.

Gluten Free Peanut Butter Cookie Recipe

• 1 1/2 cups peanut butter (we like the natural kind without added oil or sugar)
• 1 cup sugar
• 3 eggs
• 1 cup chocolate chips (we like to use the mini chocolate chips, but any will do)
• 1 tbsp. baking powder
• 1 tsp. salt
• 1 cup of gluten free flour mix (you may need 1 1/2 cups if your peanut butter is quite oily)

Mix peanut butter and sugar, then add eggs and mix it all together. Then add everything else and mix it all up! After you mix it it is sort of a playdough consistency. The chocolate chips may drop out, so just keep pushing them in. Make the dough into balls and put onto a greased cookie pan, and flatten with a fork.

Bake at 350 for 10 - 15 minutes. Be very careful not to overbake, or else they will be hard by the next morning. Gluten free baking is a tricky business, and in this recipe using the gluten free flour mix is essential - it is a blend of tapioca, rice, potato starch, and we use arrowroot powder because of our daughter’s corn allergy. I believe you can buy an all purpose baking flour mix that is gluten free pre-made, though we haven’t tried any pre-made mixes, we make ours from all the different flours, and I’ll need to post the recipe for that. This does make a nice soft cookie, that holds together well, and isn’t crumbly. DH dictated this recipe to me, it’s in his noggin’ as he likes to say. Sometimes I chastise him, but I understand, because I have an ‘all in my head’ alfredo sauce recipe that everyone loves.

If you have gluten and corn free children, they will love this cookie recipe!