Since today is my friend's birthday—and she always complained when we were in school that her Dec. 28 birthday was overlooked coming right in the middle of the holiday break—it seems the perfect opportunity for me to try out this recipe and drop by her house with a gift of cookies. Her two boys are also gluten intolerant, so I'm sure they'll enjoy these, as well.*
What made this recipe so intriguing for me was another interesting aspect of these cookies: The recipe only calls for three ingredients! THREE! Can't beat that.
Gluten -Free Peanut Butter Cookies
1 cup granulated sugar
1 cup peanut butter, smooth or crunchy (make sure it's gluten-free—not all are—and not too runny)
1 egg
Preheat the oven to 350°F. Prepare ingredient in their measurements.
Combine all three ingredients in a mixing bowl and beat together.
Drop tablespoons of the batter onto a cookie sheet. Use a fork to press the cookies down in a criss-crossed pattern.
Gluten -Free Peanut Butter Cookies
1 cup granulated sugar
1 cup peanut butter, smooth or crunchy (make sure it's gluten-free—not all are—and not too runny)
1 egg
Preheat the oven to 350°F. Prepare ingredient in their measurements.
Combine all three ingredients in a mixing bowl and beat together.
(I decided to go manual, since it's such an easy recipe and I didn't want to mess with cleaning the mixer afterwards.)
Drop tablespoons of the batter onto a cookie sheet. Use a fork to press the cookies down in a criss-crossed pattern.
Optional: Sprinkle the cookies with a bit of the granulated sugar or turbinado sugar.
(This could make for a fourth ingredient, but seeing as how this is optional and you could use the granulated sugar to do this, I'm standing by my "three-ingredients" thing. Personally, I like how the turbinado sugar gives the cookies a nice crunchiness. Of course, you could also achieve a similar effect with crunchy peanut butter, but I prefer smooth.)
Bake the cookies for 10-11 minutes.
Cool for a few minutes on the cookie sheet, which allows the cookies to firm up a bit. Then transfer the cookies to a wire rack to cool completely. (I use old, clean newspaper to allow the cookies to cool; I figure it has the added bonus of absorbing some of the oil.)
With a pretty bow, these make a great gift for anyone, particularly for those who are gluten intolerant.
Servings: 36 cookies
Nutrition info (per cookie):
Calories: 66
Fat: 4 grams (0.8 grams saturated fat)
Carbs: 7 grams
Protein: 2 grams
* * * * * * * * * * * * * *
Boy, oh boy, are these cookies tasty! I found the original recipe here, and she uses only crunchy peanut butter in her recipe. Next time I'll try it that way, too.
*Update: Apparently the boys aren't big fans of peanut butter. I guess that's more for the birthday girl. :-)
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