Gluten Free Peanut Butter Chocolate Chip Cookies

Easy & delicious (but not Paleo, obviously) peanut butter cookies:

My main issue with food seems to be gluten, so I haven’t stopped eating all legumes. I try to limit my dietary intake of peanut butter, &  nuts in general, because they are high in Omega 6 fats, which are implicated in inflammation and are entirely too pervasive in available food sources.
We also try to avoid using a lot of sugar & keep our carb intake to less than 100-150grams per day. Ideally, using a natural sweetener like honey or maple syrup that contains other nutrients is preferable to table sugar. Maybe one of these days I’ll have the chance to experiment with these things!

Having said all of this, Anthony’s sister, Tasha, made amazing looking chocolate chip cookie ice cream sandwiches this weekend & I  really wanted one, but didn’t want a gluten exposure. Gluten free recipes are often packed with expensive ingredients & appear really time consuming. This is quick, easy, and pretty delicious!
Here’s what you’ll need:

1 cup chunky peanut butter
1 cup creamy peanut butter
1 cup brown sugar
1 t of vanilla extract
2 eggs
1(ish) cups of semisweet or dark chocolate chips

Preheat the oven to 350 degrees. Mix the two types of peanut butter with the brown sugar until wel combined. Add the vanilla and the eggs and mix well. Finally, stir in the chocolate chips.

Drop spoonfuls of the dough onto a baking sheet and bake at 350 degrees for 10-12 minutes.

My only complaint about these is that they are a little crumbly! Hope you enjoy them as much as we have.

Recipe adapted from Flourless Peanut Butter Cookies.