I am still learning how to bake with gluten-free ingredients. For so many years, I just followed regular recipes from cookbooks and made beautiful baked goods. Gluten-free baking is not always that easy. When I was thinking about how to use the challenge ingredients for this week, baking was not my first thought. I could basically make a peanut butter dip for pretzels with the honey and cinnamon. But once again, my innate competitiveness kicked in, and I couldn’t take the easy way out.
The cookie part is 1/2 cup peanut butter, 1/2 unblanched almond flour, 1 egg, and 1/4 tsp. baking soda. I baked it as 350 degrees for 10-12 minutes. While it was still hot, I drizzled 2 tbs. honey with 1 tsp. cinnamon on top and added the crushed gluten-free pretzels to the top.
I will admit, it was a struggle against my inner inclinations to not add chocolate somehow. Peanut butter and chocolate just belong together. In spite of no chocolate, this was very tasty. The cookie part just melts in my mouth. It reminds me of a ginger cookie I once had that just crumbled and dissolved as I ate it. If you like milk, this is exactly the kind of cookie to eat while drinking a glass. The honey and cinnamon gave it sweetness, since I did not add any sweetener to the cookie, and the pretzel added that predictable saltiness that pairs so well with peanut butter. My rating of this is 6 out of 10. I might look for a different recipe for the cookie, or add a little ginger or clove to make this more of a spice cookie if I made it again. All in all , for a gluten-free, sugar-free dessert, it is really good.