**All credit for these cookies goes to Barefeet in the Kitchen’s post.**
Since I wasn’t feeling up to snuff this week to try my next recipe in the cookbooks, I wanted something fun and easy, and these definitely were. Prep and bake time for these is less than a half an hour- a blessing if you’re trying to whip up something quick for an unexpected guest? I didn’t even need to use a mixer for this- just my spatula to combine the 3 ingredients.
Preheat the oven to 350 degrees. Combine 1 egg, 1 cup of sugar and 1 cup of creamy peanut butter. Mix them together until smooth.
I used a melon baller/cookie dough scoop to get the cookies more uniform on the baking sheet, and then used the tines of a fork to make that cris-cross shape everyone is familiar with for peanut butter cookies.
I baked them for 12 minutes, and they came out perfectly. I let them cool on a cooling rack for a bit before sampling. Y’all, these taste exactly like a regular peanut butter cookie. You never would guess that there is no flour, butter, salt or baking soda or baking powder. I don’t have issues with gluten, but these would definitely be good for those who do have a gluten sensitivity.
I think this recipe will be my go-to now for any future peanut butter cookie endeavors!