Prep 10 mins
Cook 8 mins
A chewy chocolate alternative to the traditional peanut butter cookie!
- 1 1⁄2 cups confectioners' sugar
- 1 cup creamer peanut butter
- 1 eggs (slightly beaten) or 1⁄4 Egg Beaters egg substitute
- 1 teaspoon gluten-free vanilla extract
- 2 tablespoons hershey's cocoa
- Mix all ingredients in bowl.
- Roll dough into 1" balls and place on greased cookie sheet.
- Press each ball with fork to flatten in a crisscross fashion.
- Bake in oven 8-10 minutes at 325°F.