You may have noticed that I have been a little more absent than usual from blogging. This is because I have just made the gut-wrenching move to a new job and a new state. My life is still in transient mode, as I will be staying with friends until almost the end of June. This means a whole lot less baking and blogging until my life is in order. I am in that phase at the moment where it feels nothing will ever be settled again, but experience tells me that this should pass.
One of the friends that I am staying with is gluten and dairy intolerant, so this has brought me to think a little more about alternative baking. A few nights ago, I searched for a biscuit recipe that I could make for both of my friends to enjoy, and I stumbled across this recipe on Taste for gluten and dairy free peanut butter and chocolate chip cookies.
On a first read of the recipe, I thought it was nuts and would never work - after all, how can one cup chocolate chips, one cup peanut butter, one cup sugar, 1 teaspoon of bicarbonate of soda and one egg come together to make biscuits? The batter seemed like peanut butter gloop. But weirdly enough, the batter was transformed in the oven to form wonderful, light peanut butter cookies. My gluten intolerant friend loved them, and was not keen to share with his partner!
My only tip is to space the biscuits well on the baking trays, as they spread quite as bit. You can see mine on the pizza tray are starting to cojoin into a huge peanut butter chocolate chip pizza!
Have a great weekend.