College can change everything in someone’s life. When I went into college I was a young naive student who just wanted to play field hockey and learn about psychology. Four years later and today all I want to do is travel the world, learn about food and cultures, and play field hockey (and party, but hey that’s the college way of life).
When I first started college one of my first friends was Kim. Kim and I are exactly alike. We are publicly crazy (some would call us a nuisance), we are loud, have a passion for sports, and we both have a wicked sweet tooth. During college Kim was diagnosed with a glucose intolerance as well as lactose intolerant as well as soy intolerance. The only thing she can eat when she doesn’t feel like cooking is lettuce.
To combat Kim’s wicked sweet tooth I developed a recipe that is gluten free as well as lactose free. If soy is an allergen problem in your case as well I have found a website that sells soy free chocolate chips.
Kim absolutely loves her treats, as do I and all of our friends. There is no taste difference in these gluten free cookies, just a whole lot of peanut butter.
Peanut butter Chocolate Chip Cookies
1 cup Creamy Peanut Butter
½ cup Brown Sugar
½ cup Sugar
1 teaspoon Baking Soda
1 teaspoon Vanilla Extract
¾ cup Chocolate Chips
– Preheat oven to 350 degrees Fahrenheit.
– Line 2 baking sheets with parchment paper
- Beat together peanut butter, brown sugar, sugar, egg and vanilla
- Stir in the chocolate chips
- Roll the cookie dough into one inch balls and place on cookie sheet leaving about 1.5inches between each cookie dough ball
- Bake for 7 minutes and check on them
- If they are not flattening on there own take a fork and flatten slightly (I have not had a problem with this but I have heard of it occurring)
- Continue to bake the cookies for 2-4 minutes or until they are golden
- Let cool then enjoy!