A little health history on me. I figured out in the last year that the stabbing knife, want to die and rip my intestine out pain I had been experiencing was actually me developing a gluten intolerance. As sad as it is for me to say, I am actually limiting myself to about 1 bread product every 2 days or so. Cutting it out entirely was just not an option. That's like asking me to give up red wine, or air. There was a bread funeral and memorial, I sent flowers. Very sad. Artisan breads talk to me at the grocery store and market. Anyways.... back on track!
I have been hunting neat recipes that don't taste like cardboard and/or take 60 extra ingredients to make them gluten free.
I came across this peanut butter (I have confessed my peanut butter affection here previously) cookie recipe and thought I'd give it a shot.
They are AwEsoMe!!! nice and chewy(the way I like cookies)
Therfore, I thought I would share the recipe. I have not conquered the printable recipe gadget but here it is.
Flourless peanut butter cookies:
- 1 cup natural peanut butter, smooth or crunchy
- 1 cup sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper.
Using a hand or stand mixer, mix the peanut butter, sugar, egg and vanilla on low speed until well combined.
Using a medium cookie scoop, scoop about 1 1/2 tablespoons of dough 1 1/2-inches apart onto the baking sheet. If you don't have a cookie scoop, drop the dough with a spoon.
Flatten the dough balls the tines of a fork, making a cross pattern on the cookies.
Bake the cookies for 10-12 minutes until they are golden around the edges. Allow the cookies to rest on the counter for 2 minutes before transferring them to a cooling rack.
the pile did not get smaller while this next picture got taken. purely your imagination.
The original recipe I found was from here.
Have a great day,