In my last blog, I asked you to let me know what gluten free recipes you would like to have. The overwhelming response (I am assuming because of this time of year) was “COOKIES”!
Gluten free cooking and baking can be sinple, if you have some help. This recipe is an example of the simple end of the scale for Gluten free baking. These cookies are a spin on a classic peanut butter cookie recipe and I sure hope you love it! I call them “Snicker Blossoms”.
Ingredients
16 oz. Creamy peanut butter
2 cups light brown sugar
2 eggs
1/2 teaspoon vanilla
1 tablespoon flour (OR gluten free bisquick)
Snicker Bites (sold unwrapped in a bag)
Directions
Mix all the ingredients together in one bowl (except the "bites") until creamy. Cover the bowl and let it rest for 20 minutes (18 if you're too excited). Spray a small ice cream scoop with a little oil and scoop dough onto parchment paper, or sprayed cookie sheet. Cook by the dozen at 350 degrees for 14 minutes. They will be brown a bit on top when they're done. Let them cool for 3 minutes, and then press a snicker bite gently into the middle.
Then let's see if you can let them cool completely before you eat them! Enjoy! ~ @Mary QVC