Recipe by Glitterhoof
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.
Top Review by anitaTaco
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.
Directions See How It's Made
- 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!