Prep 10 mins
Cook 15 mins
This recipe is from the side of a Kraft Peanut Butter jar. It's super easy and perfect for people who can't eat gluten. Substitute Splenda granular for sugar for a lower calorie version. I use the reduced fat peanut butter.
- Preheat ovet to 325. Combine all ingredients in a bowl. Roll dough into 24 balls and place on ungreased cookie sheet about 2 inches apart. Press down with fork. Bake until very lightly browned (about 15 minutes).
- To make them a little more special, when they come out of the oven drizzle cookies with honey or make a well in the middle of the cookies with your finger and fill with you favorite jam!
I think this was fantastic! I said to my husband there was no way that few ingredients would create a cookie! Boy was I wrong. I used the exact recipe for the first batch and played a little with the second. I used half regular and half brown sugar and topped some with choc. chips and others with jam. The brown sugar really added a great molasses, almost gingerbread quality to it. All of them were great, the original recipe and the additions I did with the second batch. Plus I love telling people what little is in it! I will definitely remember this for any gluten allergies I come across. I made these for a neighbor who has brought me terrific food everyday since we moved in last week, I wanted to be safe and use the gluten free recipe. She was impressed and also asked for the recipe. Plus I like that I always have the ingredients on hand.
Very good cookies. I used both natural and regular smooth peanut butter. I baked them for the full 15 minutes and they came out a bit overdone (but not burnt). They were delicious anyways, and next time i'll put them in for 12 minutes instead. Thanks for the easy recipe!
Terrific and so fast. I used 1-1/2 tsp of dough to get the 24 balls. I pressed them with a glass dipped in sugar than scored with a fork. So very tasty too.