Flourless Peanut Butter Choclate Chip Cookies

Recently I decided to go gluten-free (or at least as gluten-free as possible for my family) and it has done wonders for my stomach issues.  I am not one of those hipster-go-green-eat-only-orangic people.  I think consuming gluten is perfectly fine and healthy if you don't have an allergy or intolerance to it.  But suffering from all kinds of stomach problems most of my adult life and never being able to find a cause of it, I decided to try the low gluten/gluten free route and I have definitely seen a difference. 
The problem is EVERYTHING has flour (which is the main culprit of gluten).  No more baked goods for me unless I want to buy all kinds of wheatless flour and find the right mixture to make the conversion to regular flour equal. 
I stumbled across this recipe online (I believe someone actually posted it to Facebook) and was super excited to try it since it was flourless and I could actually eat it.
I didn't except it to be very good but the cookies actually turned out delicious.  The recipe only makes slightly over a dozen cookies so you may want to double (or even triple it).  They are a little crumbly, since flour is the main ingredient that holds baked goods together.  Once they come out of the oven, you definitely need to let them cool enough before you remove them from the tray or they will just fall apart.  But if you cannot have flour and are craving cookies, I recommend you cook these up!


Flourless Peanut Butter Chocolate Chip Cookies

Ingredients:

• 1 Cup Creamy Peanut Butter
• 3/4 Cup Sugar
•  1 Large Egg
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Salt
• 1 Cup Chocolate Chips

Preheat Oven to 350 (F).
Stir together peanut butter, sugar, egg, baking soda, and salt.
Stir in chocolate chips.
Drop dough by rounded tablespoonfuls 2 inches apart onto baking tray.
Bake at 350 for 12-14 minutes or until puffed and lightly browned.
Cool on baking sheet on a wire rack for 5 minutes.  Transfer to wire rack and let cool 15 minutes.