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!
Balanced Fork, Healthy Life 