Mini Peanut Butter Cookies (Gluten Free)
I’m about to show you a cookie that is flour-less, butter-less, and that boasts only 4 ingredients in its batter. Brace yourself:
Huh. I was a little surprised myself. This is a normal looking little cookie – not what I’ve come to expect from gluten-free baking. Sadly I made these when I was so sick that I lost my sense of taste completely, so I can’t tell you how they are straight out of the oven, but I will say that their texture improves with time and their taste on day 2 is very scrumptious.
Mini Ingredient Peanut Butter Cookies
(Slightly Modified from Spark Recipes)
- 1 c Peanut Butter* (works best with natural PB, reduced-fat, low sodium, that kind)
- 1 egg
- 1/2 c. packed brown sugar
- 1/2 tsp vanilla
- Milk chocolate chips, if desired
Combine first 4 ingredients and stir until well combined. Use a rounded teaspoon to scoop dough onto a cookie sheet (I lined mine with parchment paper for easy removal). Bake at 350 degrees for 7 minutes, remove from oven, stick one or two chips into the cookie tops, then return cookies to oven one final minute of baking. Let cookie sit on baking sheet to cool then remove them to a rack.
*Kim’s notes: I’d love to try this recipe again with natural Almond Butter. Also, if you aren’t a fan of chocolate, skip the chips and criss-cross the dough balls with fork tongs for a more classic PB cookie look.
April 26th, 2010 at 8:26 pm
All I can say is YUM!
May 10th, 2010 at 2:45 pm
Wow gal it looks like you guys sure have some yummy treats going on over there! Something you might try next time to increase nutrient density and lessen potential headache affect (sometimes occurs from eating too many) is to swap the brown sugar out for sucanat. You can find it at sun harvest. I used to use it when I was in the healthy baking stage of my life and it made me feel a lot better about my constant need for sweets!