Lisa Harris's Gluten-Free Peanut Butter Cookies

LISA HARRIS is a Christy Award finalist for Blood Ransom (2010) and Vendetta (2016), Christy Award winner for Dangerous Passage, and the winner of the Best Inspirational Suspense Novel for Blood Covenant (2011) and Vendetta (2016) from Romantic Times. She has over thirty novels and novella collections in print. She and her family have spent over twelve years working as missionaries in Africa. When she's not working she loves hanging out with her family, cooking different ethnic dishes, photography, and heading into the African bush on safari. For more information about her books and life in Africa visit her website at www.lisaharriswrites.com

Lisa's Latest Book Release: Missing (Nikki Boyd Files Book Two) 

Nikki Boyd isn't usually called in on homicides; her forte is missing persons. But when a case with two murdered and two missing pops up on a quiet suburban street, she's ready to start the investigation and find missing homeowners Mac and Lucy Hudson. 

When the first clues lead her to the boat of her friend Tyler Grant--and another dead body--Nikki must untangle what ties Tyler to the Hudsons. The clues pull her into a deadly maze of counterfeit drugs and a killer who will stop at nothing to silence anyone who threatens his business--including Nikki. Buy Lisa's book HERE. 

Lisa's Gluten-Free Peanut Butter Cookies

With my mother-in-law on her way to visit in a couple week, I’ve been pulling out my gluten-free recipes as she has celiac. While our family doesn’t eat gluten-free, this is still a favorite that I love to make.

2 cups sugar free peanut butter (Not all-natural)

1 ½ cups sugar

½ cup packed brown sugar

2 eggs

2 teaspoons baking soda

1 ½ teaspoons vanilla extract

½ teaspoon salt

Pre-heat oven to 350 degrees F. Mix together peanut butter and both sugars until well mixed using mixer or by hand. Beat in the eggs, baking soda, vanilla, and salt. Roll the dough into one-inch balls. Place them on a parchment-lined baking sheet a couple inches apart. Make a crisscross pattern on the top of each cookie with a fork dipped in sugar. Cook for 10-12 minutes or until golden brown. Cool slightly then transfer to wire racks to finish cooling.