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!