For the past few months I’ve been eating gluten-free. I’ve been reading too many things about the way our bodies deal with gluten, and it’s not good. Despite causing no “noticeable” problems in many people, our digestive systems are simply not meant to handle gluten, and its consumption increases the chance of developing serious health issues down the line. I wasn’t convinced until I stopped eating gluten for a few weeks, then tried having a beer. I couldn’t finish the beer and I couldn’t eat dinner because my stomach was so bloated. The same thing happened recently when I tried a slice of pizza. I never had a gluten intolerance before, but now I do. My little experiment tells me that there is something inherently wrong with gluten. So now I avoid it or minimize it wherever possible, hence these cookies! We love these cookies and have made many batches. They have everything you could want – pumpkin, almonds, coconut, chocolate and of course peanut butter! They’re even better right out of the freezer!
Wet:
Dry:
Directions:
1. Preheat oven to 350 degrees. Mix wet ingredients in a small bowl. Mix dry ingredients in a large bowl. Add the wet ingredients to the dry ingredients and mix well.
2. Place 1″ balls on a cookie sheet. These cookies will not flatten on their own, so flatten before baking if desired (we like them spherical). Bake for 12-15 minutes, until the bottoms are medium brown.
3. Cool, then freeze. Enjoy them right out of the freezer!