After culinary school, I did a brief apprenticeship or internship at a three-star Michelin restaurant in New York. One of my first tasks was to prepare dessert for the family meal – i.e. a meal that the restaurant serves its staff outside of peak business hours. I made peanut butter cookies using a recipe reserved for the family meals and not the fancy desserts made for the restaurant's diners. The cookies were delicious. When I got home, I tried to re-create the recipe, making only a small batch that was also gluten-free.
Recipe below.