Wheat-free peanut butter cookies

I had in mind writing a lengthy post today about what happened when I left the church, broke up with my wife, and came out. I set aside time this afternoon while hanging out with Michele at the public library, which of course managed to coincide with LiveJournal going offline for several hours. I thought I might get around to it while working my shift at Out On The Shelf, but, well, the day has conspired against me, and it's too heavy a topic to dig into this evening.

Instead I'm posting a cookie recipe.

Denise, one of my co-volunteers, is so incredibly sweet; she likes to make food for everybody, always mindful of their dietary restrictions. So she goes out of her way to find yummy wheat-free things for me. She and Carolyn had me over to their new digs for dinner on Saturday. Denise is roughly my age, and I think this new relationship is her first romance ever. It seems to be working out so nicely that I have to watch my blood sugar just from hanging around them. Denise is pretty shy, quiet and reflective like me, but Carolyn is the total opposite. They get a kick out of one another, which is wonderful.

So for dessert she produced these amazing cookies. Here is an example (not uncommon in wheat-free cooking) where the substitute is at least as good as the original. Plus it's incredibly simple. No flour, nothing.

Peanut butter cookies
1 cup peanut butter
1/2 cup sugar
1 egg
Preheat oven to 325°F. Mix the ingredients well and spoon the batter in one-inch balls onto a greased cookie sheet. They will expand a little, so leave space. Flatten with a fork. Bake for 13 minutes. Let cool for five minutes, then remove to a wire rack.

That's it, sweet and simple. I gave some to Michele after lunch. She said peanut butter cookies are her specialty and she would not have guessed they were wheat-free.

Tomorrow morning I'm going to visit Dad, so I'll be out of touch until I get home on Friday evening.