Today marks the 11th day of going gluten-free — and these past 11 days have been a roller coaster. I’ve run the gamut of emotions and physical responses to this diet change. Mostly I’ve been feeling a lot better, but I still miss wheat flour and all the wonderful things that go with it. In fact, I have to admit that I was dreaming of eating a huge slice of cake and a hunk of French bread last night. I was so happy to indulge in these foods in my dream, but then I felt guilty for the sabotage of my health plans. Thank goodness I woke up and realized it was a dream.
Reality — this morning I made smoothies for the family with Greek yogurt, frozen fruit and maple syrup. This wasn’t enough for my kids though and I ran out of my GF banana muffins (recipe to be posted later), so I caved and heated them each 1/2 of a regular, wheat flour waffle. I don’t want to starve my children because I am changing my diet, even though they have been eating GF right along with me. Interestingly, my oldest child told me she had a stomach ache shortly after eating her waffle. My husband and I brushed it off as drama and we moved along with our day. However, hours later she had some adverse digestive issues in the bathroom (tmi?) which could possibly be linked with eating gluten for the first time in a week and a half. It could be coincidence, too — who knows?
Back to dream-land — I wanted to make something that would satiate the craving for wheat flour I have been having lately (see dream above), so I tried my hand at making sunflower seed crackers. Fail! Then I remembered my friend Mary sent me a peanut butter cookie recipe that I wanted to try.
Reality — I decided to modify her recipe a bit by cutting the recipe in half, using brown and white sugars instead of all white, and adding some potato starch. I also added some semi-sweet chocolate chips because…who doesn’t love chocolate? Overall, these turned out great and everyone loved them. They also were the perfect thing to curb my sweet tooth and desire for a good old-fashioned cookie. Yum!
I’m posting these simple, yet delicious cookies for Fiesta Friday #20 over at Angie’s The Novice Gardener. These are the perfect treat to bring to a back yard barbeque or just to give to a friend as a gift. They are also perfect to curb your sweet tooth (or in my case, teeth). Stop by Angie’s to see all the other postings to this great, weekly event for food bloggers!
What you need to make 12 large cookies or 24 smaller cookies:
1 Cup creamy peanut butter
1/2 Cup packed brown sugar
1/2 Cup white sugar
1 large egg
1 tsp baking soda
1 tsp vanilla
1/4 Cup potato starch
1/2 Cup chocolate Chips (optional)
Preheat oven to 350 and line a cookie sheet with parchment paper.
Mix all ingredients (except chocolate chips) together in a medium bowl until smooth. Fold in chocolate chips if using them.
Spoon out dough by the tablespoon for larger cookies or teaspoon for smaller cookies. Roll the spoonfuls of dough into balls. Larger cookies will be about golf-ball size. Flatten balls with the back of a fork somewhat. You do not need to flatten them all the way. They will continue to flatten when baking.
Bake for 12-15 minutes until just starting to turn golden brown.
Cool on a rack and enjoy!