Peanut Butter Cookies
(gluten and dairy-free)
Ingredients
1 ½ cups peanut butter
½ cup packed brown sugar
1 large egg white
Directions
Preheat oven to 350º and line cookie sheets with parchment paper. Combine all three ingredients. Roll dough into 1-inch balls and place on sheets, spacing them about 1 inch apart. Using a fork, make a criss-cross pattern on each cookie.
Bake 12-15 minutes until pale golden and set around the edges. Cool completely on wire racks.
Yields about 2 dozen cookies.
Pumpkin Chocolate Chip Cookies
Ingredients
Cookies
2 ¼ cups unbleached all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ tsp. cinnamon
½ teaspoon ground ginger
1 cup unsalted butter, softened
½ cup brown sugar
½ cup granulated sugar
1 (15 ounce) can pumpkin
2 large eggs
1 tsp. vanilla extract
grated zest of 1 orange, optional
2 cups semi-sweet chocolate chips
1 cup chopped walnuts, optional
Glaze
1 ½ cups confectioner’s sugar
2 ½ Tbsp. Milk
½ tsp. vanilla extract
Directions
Preheat the oven to 375º F. Spray baking sheets with cooking spray or line with parchment paper, set aside.
Whisk together the flour, baking powder, baking soda, salt, cinnamon and ginger in medium bowl. Set aside.
Cream together the butter, brown sugar and granulated sugar. Scrape the sides of the bowl.
Add the pumpkin, eggs, vanilla and orange zest, beating well to blend.
Slowly add the dry ingredients, blend well. Stir in the chocolate chips and walnuts.
Using a tablespoon scoop, drop the dough on the baking sheets. Bake on the middle oven rack for 13-18 minutes, until edges are lightly browned. Let cool on the baking sheets 5 minutes before transferring to racks to cool.
For the glaze: Stir together the sugar, milk and vanilla until smooth. Dip the tops of the cookies in the glaze and put back on the racks to set, or drizzle in a pattern.