Peanut butter. Served on celery with raisins – bumps on a log. Served on bread with jelly – PBJ. Served on banana with chocolate chips – Carlotta pretending to be healthy. Peanut butter served AS A COOKIE – I’m in heaven!
I started experimenting with gluten free cookie recipes in the weeks leading up to our son’s rehearsal dinner, which we hosted. The cookies needed to be made in advance, frozen, and able to withstand the heat of June. This was hands-down the tastiest. And the easiest!
After many semi-wonderful batches, here are some tips for making absolutely WONderful cookies:
- use creamy peanut butter, not chunky
- sugar should be at least 1/2 brown to get that molasses-y taste
- baking soda is optional, but makes a better texture
- flatten with a fork in criss-cross fashion, because that’s what my mom always did
- let the cookies stand for a few minutes on the baking sheet after removing from the oven
- flake salt sprinkled on top takes these cookies from pretty-darned-good to out-of-this-world
Now a special treat is easy to make, easy to share, and SO easy to enjoy!
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Peanut Butter Cookies – Flourless
Description
Easy, quick, gluten free, and tastier than ever!
Ingredients
1 large egg
1 cup peanut butter (creamy is best)
1 cup sugar (at least half should be brown sugar)
1 tsp vanilla extract
1/2 tsp baking soda
large flake salt
Instructions
In medium-sized bowl, lightly beat egg. Add sugar, baking soda, and vanilla, then stir in peanut butter.
Using a scoop, shape into uniform balls, and refrigerate for about an hour.
Preheat oven to 350 degrees.
Lightly flatten dough balls using a fork in criss-cross pattern. Sprinkle with flake salt and bake for 10 minutes.
Cool on the pan for a few minutes before removing to rack.
