Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like http://celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.
Ok, I know these cookies aren't free from peanuts, but they are peanut butter cookies, after all! If you can do almonds, but not peanuts, definitely try this recipe with almond butter – yum!
For the rest of us with other dietary restrictions, take heart! These cookies fit the bill! They're delicious, and still gluten-free, dairy-free, egg-free, soy-free, and sugar-free! Yes, they even have a low glycemic index! Enjoy these cookies on their own, or add chocolate chips (dairy-free chips are great too!) for a change of pace. High protein, loads of vitamins and minerals, dietary fiber – it's all there, and in a cookie!!! Maybe I should have called these “Guilt-Free Cookies”!!!
Don't be daunted by some of the unusual flour ingredients. Try them if you will, or just use my all purpose blend instead, for a quick and easy recipe substitution.
1 ½ cups peanut butter (natural or no sugar added)
¾ cup agave nectar (light or dark)
1 Tbs. gluten-free vanilla extract
¼ cup unsweetened applesauce
½ tsp. salt
1 cup Nearly Normal All Purpose Flour*
¾ cup buckwheat flour (or Nearly Normal All Purpose Flour)
2 Tbs. mesquite flour (or Nearly Normal All Purpose Flour)
2 Tbs. almond meal (or Nearly Normal All Purpose Flour)
½ cup+ chocolate chips (optional)
Cinnamon and sugar (or granulated splenda) mixture (or cinnamon only) for tops of cookies
*Nearly Normal All Purpose Flour may be made using the recipe found in my cookbook, Nearly Normal Cooking for Gluten-Free Eating, or on my Web site.
Preheat oven to 350 F.
Blend peanut butter and all liquid ingredients together, then add in the dry ingredients, mixing until fully incorporated.
Prepare a cookie sheet lined with parchment paper. Roll balls of dough approximately the size of ping pong balls in your hands and place on the prepared cookie sheet. Dip a fork in the cinnamon-sugar mixture and press into each cookie to flatten with a criss-cross design.
Bake for 10-12 minutes and remove to cool on the pan.
Finished "Free-From" Peanut Butter Cookies