At work I think about important work things. Like pie charts. And TSP reports. And synergy.
But sometimes my brain wanders. This week, it’s wandered to food trucks. Namely a food truck named, What I Ate Today, that I will (wo)man with one of my lovely coworkers (we’ve already got it all planned out). Basically, I’ll peddle whatever I want to eat that day. Today, for example, I’m feeling lobster mac and cheese with an arugula side salad. For dessert, I’d bake up a batch of these Gluten-Free Peanut Butter Cookies. They’re over-the-top peanut buttery, a cinch to make, and just fantastic. So fantastic, in fact, that no one will ever suspect they’re sans flour.
I started with this recipe from Gluten Free Girl (don’t forget to make your fork cross-hatch before you pop these in the oven). And then, because I can’t leave well enough alone, I melted some dark chocolate chips and dipped a bunch of the cookies into it. I clearly have my priorities in order.
I have to insist that you make a batch of these ASAP, because it’s going to take me a least a week or two to get this food truck thing off the ground, and you absolutely shouldn’t wait that long to chow down on these cookies. Mmkay?