The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Makes 3 dozen

This is a new and
wonderful variation of the original flourless cookie. The vanilla white
chips can be changed to chocolate, butterscotch, or peanut butter. Note:
always use a processed commercial nut butter for this recipe, not a natural
nut butter.

1 cup brown sugar
1 cup peanut butter
2 eggs
1 1/4 tsp. baking soda
1 tsp. vanilla
3/4 cup vanilla (or white) chips

Preheat oven to 350ºF.
Grease cookie sheets or line (ungreased) with parchment paper or Teflon
pan liners.

In the bowl of your
mixer, blend the brown sugar and peanut butter. Add the eggs and mix to
blend. Spoon in baking soda and vanilla and mix about 1 minute. Pour in
vanilla chips and blend by hand.

Drop cookies 1 heaping
teaspoonful at a time on cookie sheets, leaving 1 1/2 inch between them
to allow for spreading. Bake 8 to 11 minutes. Remove with a wide spatula
to cool on racks.

-The Gluten-free
Gourmet Cooks Comfort Foods, by Bette Hagman