Flourless Peanut Butter Cookies
Flourless Peanut Butter Cookies Preheat oven to 350 degrees Line a cookie sheet with parchment paper 1 cup Crunchy Peanut Butter, non-oily 1 cup Sugar 1 Egg* 1 tsp. Vanilla Pinch of Salt Directions: Combine all ingredients. Use a small ice cream scoop and place peanut butter balls on sheet. Do not flatten. Bake 12 minutes until edges are golden but not browned. Half-way through baking, switch pan around. Remove from oven and let stand in pan for about 4 minutes, then remove to rack and let cook completely. Store in cookie tin. You can use other nut butters (almond, cashew or macademia are great). You can also add 1 cup chocolate chips or candied ginger (great with macademia nuts). Each cup of peanut butter makes about 30 cookies. *My mixture was too dry so I added another egg. --------------------------------------------------------------------- Recipe from Ann Sokolowski on the Celiac Listserv http://listserv.icors.org/archives/celiac.html
Flourless Peanut Butter Cookies Preheat oven to 350 degrees Line a cookie sheet with parchment paper 1 cup Crunchy Peanut Butter, non-oily 1 cup Sugar 1 Egg* 1 tsp. Vanilla Pinch of Salt Directions: Combine all ingredients. Use a small ice cream scoop and place peanut butter balls on sheet. Do not flatten. Bake 12 minutes until edges are golden but not browned. Half-way through baking, switch pan around. Remove from oven and let stand in pan for about 4 minutes, then remove to rack and let cook completely. Store in cookie tin. You can use other nut butters (almond, cashew or macademia are great). You can also add 1 cup chocolate chips or candied ginger (great with macademia nuts). Each cup of peanut butter makes about 30 cookies. *My mixture was too dry so I added another egg. --------------------------------------------------------------------- Recipe from Ann Sokolowski on the Celiac Listserv http://listserv.icors.org/archives/celiac.html