. . . and they're gluten-free and dairy-free to boot.
In a medium bowl, stir together:
1 cup peanut butter, creamy or crunchy
1 egg
1 cup sugar
and 1 t. vanilla
until thoroughly blended.
Drop by teaspoonsfuls on greased cookie sheet, and bake at 325 for 10 minutes. Pull from oven and give them the old cross-hatching treatment (gently), then bake for two more minutes (12 total). Remove from oven before the bottoms get too dark.
Dress them up if you want with a drizzle of chocolate.
My family has been eating these for years. They're so good!
ReplyDeleteYes they are! We make these a lot (we are gluten-free) and I often mix in chocolate chips! (because to my children a cookie is not a cookie unless it contains some chocolate)
ReplyDeleteAlso: almond butter cookies...
I found this recipe on another website yesterday, and made them with homemade peanut butter and a little extra almond flour to get the right consistency. They were amazing!
ReplyDeletejust in time: we're hosting a gluten-free guest on Sunday and I haven't really made gluten-free meals.
ReplyDeleteI have a hard time believing this recipe works, but I'm going to try it!
Yummy!
ReplyDeleteWe are going to try these....
Blessings~
Lori
P.S. Any quilting going on by you.....?
Well, who'd a thought to make a gluten free cookie by just omitting the flour? Pass the plate, please. Thank you for posting, I'll be in the kitchen.
ReplyDeleteThis is a peanut butter cookie recipe that I can do.
ReplyDeleteI was skeptical of this recipe, but since it rained ALL WEEKEND LONG, I had no choice but to try them for myself. Oh. My. And to think all these years I have been ruining my peanut butter cookies with flour. Thanks you for this.
ReplyDelete