Gluten allergies are hereditary in my family, so we are always trying new things — gluten free recipes, nut crackers, coconut flour, potato flour, etc. Not only that, but we all love peanut butter cookies. Hands down, they are the best.
So when I came across this recipe for flourless peanut butter cookies, I was thrilled! And it’s the simplest recipe in the world. (Unfortunately I have no idea where I found it… I was so excited I paid no attention at all. It is tweaked a bit from the one on the website, though, so it can kind of be call mine.)
- 1 cup peanut butter
- 1 cup sugar (1/2 white and 1/2 brown, or all of one or the other)
- 1 egg
- 1 tsp. vanilla
Preheat the oven to 350*F. Mix up the ingredients and drop by teaspoonfuls onto greased cookie sheet. Bake for 8-10 minutes.
(Note: We double the recipe to get more cookies out of it. Doubled it makes around 2 doz…. I think…. I never counted, just ate.)
They’re good enough to eat for breakfast… or for a quick supper when you’re not really hungry but should eat something so you don’t wake up at 3 AM to a growling, gurgling belly. That’s what we’re doing tonight. Only we’re not just having them plain with a glass of milk… we’re going to break ’em up into bite sized pieces and put them IN the milk. Like cereal. Like the most awesome cereal ever.