Kiss Peanut Butter Goodbye??

As I’ve mentioned before, on top of the gluten intolerance we also have a potato intolerance and peanut allergy in our house. My poor husband is the only one left in our little family that doesn’t have a food allergy. We are pretty sure he’ll end up with something like… an allergy to all things dairy… so that we are left to nibble on dry rice cakes for the rest of our lives. J

But back to our current issue, the peanut allergy. Giving up peanut butter wasn’t that tough. I like it, but I don’t love it. My mom…. she loves it. Peanut Butter Cups, Peanut Butter Swirl ice cream, Buckeyes… you name it, she loves it. Since she lives in the same house, she has graciously rid her home of all things peanut. She does, however, jump at the opportunity to sneak a little while out with friends. We can’t expect her to completely give it up, can we??

I, personally, am a chocolate chip girl. Take the example above of my mom, cross out peanut butter and replace it with “chocolate chip” and you have me. There’s nothing better than the smell of warm chocolate chip cookies. There are times, though, that I want to make something a little different. In the past, I would make something like a peanut butter cookie. They were my dad’s favorite, and I learned at an early age to master the peanut butter cookie.

Enter almond butter. Oh yes, my friends. If you have a peanut allergy in your home… or if you just love almond butter… TRY THESE.

At this very moment, my mom is munching on a little cookie experiment. She spread just a little Nutella (drooling yet?) between two of these almond butter cookies and is now simultaneously crunching and “Oooooo”-ing and “Ahhhhh”-ing over her creation. So, I think it’s safe to say that it might be worth picking up a jar of Nutella (it’s peanut free!) and be prepared to spend some time ooooo-ing and ahhhhh-ing over your creation!

Giving up peanut butter isn’t that hard. May I suggest some almond butter instead? Friends, I must end this post. There is an almond butter cookie with a little Nutella on it calling my name.

Happy munching!

Gluten Free Almond Butter Cookies

1/2 cup butter, softened

1/2 cup packed brown sugar

1/2 cup white sugar

1 egg

1/2 cup almond butter (I used Barney Butter)

1/2 tsp baking soda

1 cup brown rice flour

1/4 cup potato starch

1/4 cup tapioca starch

Preheat the oven to 375 degrees. In a stand mixer, cream butter and sugars. Add the egg and almond butter, completely combine.

In a separate bowl, whisk together the brown rice flour, baking soda, potato starch and tapioca starch. Add in two parts to the wet ingredients, beating to completely combine.

Roll into 1-inch balls, place on cookie sheet. Using a fork coated in sugar, press the traditional criss-cross pattern in the top of the cookies.

Bake for 8-10 minutes until golden brown on the edges. Cool for 3 minutes on the cookie sheet, then transfer to cooling racks.

Makes 3-4 dozen cookies.