We don’t often share our cookie recipes, but since peanut butter cookies are always a favorite at Baking for Good, and since this one is gluten-free, dairy-free, and even, by some definitions, Kosher for Passover, I couldn’t help but want to pass it along. Buckwheat flour is available in most grocery stores here in NY — if yours sells Bob’s Red Mill products, look for it there. And then use it for pancakes, too.

Ingredients

• 1 cup peanut butter
• 2/3 cup agave nectar
• 1 egg
• 1 tsp baking powder
• 1/4 cup buckwheat flour
• 1/2 cup chocolate chips

Directions

1. Preheat the oven to 350F.
2. In a medium-sized bowl, mix together the peanut butter and agave with a spatula until combined. Stir in the egg, then the baking powder and buckwheat flour, mixing well until you no longer see streaks of flour. Fold in the chocolate chips.
3. Using a small ice cream scoop or melon baller, scoop out balls of dough and place them about 2″ apart on a parchment-lined baking sheet. (The dough will be sticky, so it’s best to use a scoop for this step rather than your hands.)
4. Bake for 10-12 minutes, until the edges begin to brown. Remove from the oven and let the cookies rest on the pan for 10 minutes before transferring them to a cooling rack to cool completely. The cookies will be very soft when you take them out of the oven, but they will firm up as they cool.
5. Enjoy!