In my family, the holidays mean one thing: baking. Yes, there are gifts, time with family, and all that, but the main event? Cookies. And not just one or two different kinds. Oh, no. When I was a child, my mom would make a minimum of 15 different kinds. We ran out of room in the house for them, so she’d put them in the garage. Seriously. When I grew up, I enjoyed all that holiday baking, too, and one year maxed out at 50 kinds of cookies. Insane, I know. But oh, so good. To say my clothing didn’t fit after Christmas is an understatement.
A few years ago, when I became gluten intolerant, I had a hard time with the holidays. It’s not the same to make cookies without gluten, goshdarnit. I tried rice flour mixes, and they were ok. And then I developed an intolerance to rice flour. Hm. Where do you go from there? Many of the gluten-free mixes have rice flour in them. But there are a few recipes that don’t call for any flour, and here’s one of my favorites that is so easy to make. Only 3 ingredients and about 10 minutes!
Gluten-free Sunbutter cookies (or Gluten-free Peanut Butter cookies if you can tolerate peanuts):
1 cup Sunbutter (or peanut butter)
1 egg (I use Ener-G egg replacer since I’m allergic to eggs)
1 cup sugar
You still with me? I told you this was easy! Mix all ingredients in a bowl. Bake at 350 degrees for 8-10 minutes, until bottoms are golden. Cool on wire rack.
