Sweet gluten-free recipe! For almond lovers, i suggest substituting the peanut butter with almond butter, adding about one quarter of a cup's worth of sliced almonds and 1/8 of a cup's worth of dried cranberries. Add 1/2 teaspoon of almond extract, 1/2 teaspoon of baking soda (as someone wisely suggested in another comment) and 1/2 cup's worth of brown sugar (on top of the 1 cup of white sugar in the original recipe). Cook slightly longer, about 9 minutes (as almond butter is a bit more liquid than peanut butter) but at the same indicated temperature. Share with friends around big glasses of almond milk! :)