But the thing I like best? A sodium free cookie.
These cookies are not only sodium free they are also gluten free and. . .[drumroll] NUT free.
Yep - the best part is they are delicious and taste just like peanut butter cookies. And I wouldn't kid about that Tadpoles. They are my favorite cookie.
We went out Saturday in search of sodium free baking soda and baking powder, which do exist. SCORE! But evidently not in Sterling VA. BOO! So I had to order them over the interwebs. YAY for the Health Market and their 10% discount, All of that is neither here nor there when I stumbled upon this:
Courtesty of: www.peabutter.ca
It is called "No Nuts" and it is nut, peanut, sodium and gluten free. Go them! And since I didn't use any flour in the recipe - bonus - it was still gluten free!
My only health concern, obviously, is sodium - but nice to know I can take it a couple of steps further. If you leave off the chocolate drizzle it is even dairy free! Woot
Making them couldn't be easier.
Easy PEAsy PEAbutter Cookies
1 cup of peabutter
1/2 cup sugar
1/2 cup brown sugar
1 egg - Eggs do have sodium, but I used two yolks [6 mg of sodium per yolk] and the end result was too nominal too count as sodium content. Most of the sodium in eggs is in the whites.
1/2 tsp vanilla
1/2 tsp cinnamon
Preheat oven to 350 degrees F.
Mix all ingredients together well. For the bigger cookies take one rounded tablespoon - small cookies one rounded teaspoon - and roll into a ball. Place on ungreased cookie sheet. [I rolled mine in cinnamon sugar, but you don't have to]. Dip a fork in sugar and crisscross the tops of the cookies pushing down slightly.
Bake large cookies for 16 minutes, small for 8 minutes. Let cool completely on cookie sheet before removing to paper towel.
For the chocolate drizzle/dip:
Melt one cup of semi sweet chocolate chips with one tablespoon of shortening in microwave. [2 min on 70 %] Stir well to make smooth. Dip cookies or pour chocolate in a pastry bag or sandwich bag, cut the tip off and drizzle! Oh, I almost forgot - place dipped cookies on a baking pan covered in wax paper or place plain cookies on same pan and then drizzle. Refrigerate until firm.
Like I said, so easy.
I haven't been having too many good days lately, sorry, but it helps not to dwell on it or talk about it. Recipes and pictures of food are so much more fun, dontcha' think?
I'll try to see ya' on the flipside, but if not - hopefully it is because I finally fell asleep. heehee Know I think of y'all often and miss you.
Make it a great one Tadpoles!