I did it!  Success comes in small packages, and this time, it came in a cookie.  I haven’t had a real cookie in months, and was determined to make one that I could eat.  Cookies are not allergy friendly, but like I said… I was determined.  And pleasantly surprised at my first time trial!  I started mixing, baking, and waiting…

Ingredients for Peanut Butter Chocolate Chip Cookies:

  • three quarters of a cup of wheat free baking flour (I use rice flour)
  • one quarter cup of egg whites
  • one quarter cup of agave nectar
  • one tbsp. sugar
  • three heaping tablespoons of peanut butter
  • one tsp. vanilla
  • one quarter cup of dairy free chocolate chips (whoever is working at the EnjoyLife brand is doing something seriously right… these chocolate chips are more than delicious)

Mix together, form 6 cookie balls, and bake at 350 degrees for 20 minutes.  Heaven.

Happy Allergy Free Eating!


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