Gluten Free Peanut Butter Cookies

I've made GF PB Cookies in the past, but it was when I was being lazy since the whole ingredient list for that recipe is:

1 cup Peanut Butter
1 cup Sugar
1 egg

It's an easy recipe and ok, but I want to jazz it up a bit so here it goes...


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3/4 cup peanut butter
4 tablespoons butter

(I use PB that has to be refrigerated so I had to soften both the PB and the butter. Actually, the butter ended up melting.)

1 cup sugar (I used white this time since it was all I had. I usually like the taste of brown sugar better.)
1/2 teaspoon allspice
1/2 teaspoon ginger

Add to the PB/butter mixture.

2 cups of whole Rice Chex

Throw the Chex in a plastic baggie and crush them up. Then add them to the mixture.

1 large egg

Beat the egg in a separate bowl and then add.

Chocolate chunks

Add them in, if you want. Or add something else. I probably will use something different next time because I rarely follow a recipe exactly the same way twice.

Now go preheat your oven. Yes, that should've been done earlier, but this is when I usually remember to do it. My oven is set to 350 degrees for this time.

While you are waiting, go throw dinner on the stove. Then blog a bit. Remember that you've got dinner on the stove and run back to stir it. While you are there, throw the cookies in the oven. Forget to set the timer. Go back to the blog. Remember the timer. GO set the timer, stir the dinner, and head back to the blog. [This paragraph is purely optional. It's just what I did.]

A little later: Take the cookies out of the oven (They took about 12 minutes for me.) Taste test them and realize that the allspice and ginger give it a kind of odd taste. The crunch of the Rice Chex is nice though.


Conclusion: Keep working on this recipe. It's not a bad start but needs some work. If anyone else tries it out and figures out what works or doesn't, let me know!