A recipe for my cousin who, with millions of other people, lives her life with the challenge of Celiacs. Celiac disease is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy. The damage is due to a reaction to eating gluten, which is found in wheat, barley, rye, and possibly oats. Over the years she has dazzled me with her talent for inventing and re-inventing beautiful and delish recipes that are gluten-free. Not until I took up the challenge to make a simple pie that was GF, did I have any idea what an enormous task cooking this way would be! The next time you are at the grocery store I challenge you to read labels. It is astonishing what has gluten in it! Watch as some of your favorite foods fall from the 'SAFE' list to the 'NOT SAFE' list. You either go totally without that food, or you learn to adapt the way that food is made. Neither of those options is an easy one. But she has mastered making the difficult look easy with years of trial and error. She has patiently and lovingly endured my ignorance about this disease. Thank you for a lesson learned. Thank you for being an amazing woman that I look up too. You are a dear friend, but more importantly...you are family.
Emeri's 'I Can't Believe It's Gluten-free Peanut Butter Cookies' from emerils.com
1 C. Creamy Peanut Butter (check the label to make sure it's GF)
1/2 C. Granulated Sugar
1/2 C. Packed, Light Brown Sugar
1/2 C. Semi-Sweet Chocolate Chips (check the label to make sure it's GF)
1 Large Egg, Beaten
1 t. Vanilla Extract
Position two oven racks in the center of the oven and preheat oven to 350 degrees.
Combine all ingredients in a bowl and stir with a wooden spoon until smooth.
Divide dough into 24 portions, about 1 heaping tablespoon each. Roll each portion between your hands to form a smooth ball. Place balls of dough on ungreased cookie sheets, spacing them 1 inch apart. (You should get about 12 cookies per sheet.) Using a fork, press on dough in two directions to form a crosshatch pattern. Bake 10 minutes. Cool slightly, then remove with a spatula and let cool completely on wire racks.
Makes 24 cookies :D