This recipe came out of Better Homes and Gardens magazine. It was one of their award winners from a spring or summer issue of 2008. They were gluten free to begin with - not purposefully - just by nature of being macaroons, and I've only changed a couple of things. The kids love these as do their friends!
Peanut Butter Macaroons
2 egg whites
1/8 cream of tartar
1/8 tsp salt
1/2 cup sugar
1/2 cup natural peanut butter
2 cups chocolate-flavored crisp rice cereal (Cocoa Pebbles or Koala Crunch)
1/3 cup chopped peanuts (optional)
Beat egg whites, cream of tartar, and salt with an electric mixer until soft peaks form. Add sugar gradually until stiff peaks form. Fold in peanut butter, and then cereal. Drop batter by rounded teaspoons onto cookie sheet. Sprinkle with chopped peanuts if desired. Bake for 10 minutes at 300*. Cool slightly and transfer to wire rack; cool completely.