Peanut butter cookies #2 recipe

Just three ingredients and you have a tasty, crunchy cookie treat

Wheat & gluten free Peanut Butter Cookies recipe #2

Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Vegetarian no
Vegan no
  • Yield: makes 20

These must be the simplest cookies ever, just three ingredients. If you like peanut butter then you'll like peanut butter cookies.

We made these with almond butter because that's what we had in the wheat-free pantry at the time, but we suspect that any nut butter would substitute okay.

Ingredients (Measures: Metric | US)

260g [1 cup] peanut butter (we used almond butter)
200g [1 cup] sugar
1 medium [1 medium] egg, beaten
Please note this recipe contains nuts

Directions

Preheat oven: 190°C, 375°F, Gas 5

  1. Put peanut butter, sugar and egg into a large mixing bowl and mix together. Leave to stand for 5 minutes to firm up.
  2. {'Roll into small balls and place on cookie sheet. Flatten with bottom of drinking glass dipped in sugar (wf.org says': 'we used the back of a spoon without the extra sugar).'}
  3. Bake for 7-10 minutes. When you remove them from the oven leave the cookies on the tray for a few minutes to make sure that they set, otherwise they crumble while still hot, then transfer to a wire cooling rack.

Thanks to Sue Moore in beautiful Arizona for sending us this amazingly simple cookie recipe. Sue says "This sounds like a joke, but it makes fabulous cookies! I've been making them for years - long before I found out I have a wheat allergy"

These cookies come in at approximately 118 calories each if you make 20.

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