By San Diego Dining Dish
Holy geez! I'm on such a PB craving lately. I think that I dream about it. Must be something with the oncoming fall weather, because I'm wanting PB sauce on everything. Finally, I decided that some peanut butter cookies were in order. I found a recipe for flourless peanut butter cookies, but it used a TON of white sugar, and nothing else, and that's simply not my style. So, I dressed it up a bit to make it a little less sweet and a little more diet friendly to come up with this recipe! And so awesome that it's GF!!!
Some more interesting posts:
Buttery Crunch Oatmeal Cookies
Thin and Crispy Oatmeal Cookies
Cherry-Vanilla Oatmeal Cookies
Ingredients:
- 1 cup natural peanut butter, crunchy or smooth (I used Trader Joe's salted crunchy natural)
- 1 extra large egg
- 1/2 cup brown sugar
- 1/3 cup GF old-fashioned oats (I used Bob's Red Mill)
- 1 tsp GF baking powder (Rumsford and Clabber Girl are both GF)
Yield is about 8 cookies, so double or triple, if desired.
Directions:
Preheat oven to 350 degrees.
While the oven is heating, mix all ingredients in a medium bowl until well blended.
After the ingredients are well-mixed, using a large spoon, ladle them onto a cookie sheet.
Bake for 12 minutes, or until the tops are slightly dark. Allow to cool for one minute, then enjoy! These also keep awesome in the fridge!
