By: Christy
If you are anything like me you have no idea about the current "gluten free" diet fad that is going around. Gluten, (according to Wikipedia) is "a protein composite found in foods processed from wheat and related grain species, including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture."
I actually found out that gluten free isn't just a diet fad --There are actually lots of people that are gluten intolerant and have to cut gluten out of the diet involuntarily (my heart goes out to you all!). That is why when we decided to designate a week of baking to gluten free, I was determined to find a really good dessert because people that are gluten intolerant deserve delicious treats just like the rest of us!
Not only did I score a delicious recipe but it is also one of the easiest and fastest recipes I have actually posted on this blog. From start to finish these cookies took about 15 minutes to put together and bake and they are so good you wouldn't even realize they are cookies made for a specialty diet (gluten free). If you eat gluten free, or just love peanut butter try these cookies. You wont regret it!
Ingredients:
1 cup smooth or creamy peanut butter
1 cup of granulated sugar
1 egg
1 teaspoon baking soda
Directions: Preheat the oven to 325 degrees F.
Mix together all ingredients to form a thick batter. Depending on how large you want the cookies to be, form dough into round balls and place on a non greased cookie sheet. 
Using a fork dipped in water, push the flat side of the fork onto the cookie (it will flatten them out). Imprint the cookie twice making perpendicular imprints. Bake for 6 to 8 minutes. The key is to NOT attempt to remove the cookies from the cookie sheet until the cookies have completely cooled (or they will break apart). Once completely cooled, use a spatula to remove each cookie.
Recipe from allrecipes.com
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