Peanut Butter Cookie Recipe (Makes about 1-1/2 - 2 dozen)
Hey SmF Fam! I wanted to share one of my favorite dessert recipes. I know we’re all trying to eat healthier, change our eating habits, and exercise, but I’ve learned that every once and awhile we should rewards ourselves with something…sweet. And these cookies my friends are worth all the sacrifice.
If you are like me, then the younger you’re getting the more difficult it is to digest certain foods. Or it may be that the kiddies have allergies to certain things. Unfortunately, it usually ends of being a lot of the stuff that we love, which is how I discovered this recipe (among others that I’ll be sharing). I had to find a way to still eat some of my favorite dishes and desserts without all of the allergen-inducing ingredients.
If you or your kids love the taste of Peanut Butter, than I know you’ll appreciate this easy breezy *drum roll please* dairy-free, gluten-free, flourless recipe. And don’t worry about the “free” and “less,” the family will love the taste of these deceptively delicious cookies. So without further ado, here is what you’ll need:
√ (1) cup of natural peanut butter. (I use peanut butter that only list dry roasted peanuts and sometimes salt as the ingredients)
√ (1) cup of packed light brown sugar
√ (1) large egg
1. Mix peanut butter and sugar in a medium bowl. Add the egg last and mix all the ingredients until the dough is blended well and smooth, not grainy.
2. Shape the dough into balls. Place them 2 inches apart on an ungreased cookie sheet. Flatten the dough slightly with a fork in a criss cross pattern.
3. Heat oven to 350 degrees. Bake the cookies for 10-12 minutes or until puffed, golden on the bottom and center is still soft to touch in the middle. Cool the cookies on the cookie sheet on a rack away from the oven for 5 minutes or as long as you can hold out.
Don’t eat them all up. Save some for the kiddies J