Cookie Monster is my googly-eyed hero! As a child, I admired his impressive ability to hoover large quantities of cookies, donuts, and even a typewriter or two. Then Sesame Street went all “PC” and made poor Cookie eat veggies (hello, his name is “Cookie Monster” for a reason!).

I will warn you right now, these cookies are ridiculously good. So good that I have successfully eaten three dozen of these fantabulous cookies. By myself. Hidden in the pantry. In an attempt to control my peanut butter cookie binge, I froze a dozen of these beauties. Defrosting requires time to think about over-consumption, right? Um, not if you eat them directly out of the freezer bag. Lately I’ve spent a lot of quality time channeling my inner Cookie Monster.

In the articulate words of Cookie Monster, “om nom nom nom”.

Gluten Free Peanut Butter Cookies

1 cup butter (softened)
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup peanut butter
1 cup white rice flour
1/2 cup millet flour
1/2 cup sorghum flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon xanthan gum
1/2 cup peanut butter chips

Preheat oven to 325 degrees. Using a mixer, cream butter and sugars. Add eggs, vanilla extract, and peanut butter — continue to mix well. Slowly add in white rice flour, millet, and soghum flours. Add in baking soda, baking powder, and xanthan gum. Mix thoroughly until all ingredients are combined. By hand, fold in peanut butter chips. Drop by teaspoonful onto a greased cookie sheet. Bake 18 minutes. Makes 3 dozen cookies.

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