The 3 ingredients:
1 cup granulated white sugar
1 egg
1 cup of peanut butter (I weighed out roughly 235g instead. Oh and I used crunckie peanut butter to give it more crunch)
Put it all in a bowl and mix mix mix
Suppose you could use a paddle attachment on your mixer
Roll ping pong size balls. Place on baking paper and push a fork down vertically and then horizontally creating an "x"
Like so....
Bake at 180 degrees for about 10mins.
These are the quickest easiest cookies I've ever made. My husband's friend who is gluten intolerant couldn't believe they were wheat free. I'm so thrilled that he loved them and that they turned out so well.
Bake at 180 degrees for about 10mins.
Make sure you allow them to cool completely on the tray before you move them or they'll just fall apart.
These are the quickest easiest cookies I've ever made. My husband's friend who is gluten intolerant couldn't believe they were wheat free. I'm so thrilled that he loved them and that they turned out so well.
Thank you to April who gave me the recipe (gotta love facebook when 1 post can get to friends of friends of friends from across the globe).
I've tried these with other butters, including soy nut! They've all turned out pretty well, but the reigning favorite is almond nut butter (homemade almondnut butter!) Take the extra step to roll in sugar before smooshing for a out-of-this-world creme brulee effect. :)
ReplyDeleteI think I found this recipe in a Parents magazine, but I'm glad I could share it with you and now all of your devoted fans! Enjoy!
April
Ooh great idea! I really want to give these a try! :D
ReplyDeleteHi April - Thanks for popping by : ) Oh man I totally missed the step about rolling it in sugar!! I must try that next time. Oh and you make your own almondnut butter?! That's awesome
ReplyDeleteHi Lorraine - I'd love to see your take on these