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Monday, November 22, 2010

Simple No-Flour Peanut Butter Cookies

On the weekend a friend shared a cookie that she had baked over the week: Best-Ever 3-Ingredient Peanut Butter Cookie.  No flour.  1 C. sugar. 1 C. Peanut Butter.  1 Egg.  It was pretty tasty, and of course, gluten-free, but I don't intend to buy eggs anytime soon and so thought that I would try it with the famous flaxseed egg replacer (1 T. ground flaxseed to 3 T. water=replaces 1 egg).

Well, I found that we had only 1/2 C. peanut butter left and since it has been snowing all day, it seemed like that was what I would go with. I preheated the oven to 350 degrees F.  I combined the 1/2 C. peanut butter with 1/2 C. organic sugar and stirred in my 1 T. Flaxseed (ground) +3 T. water mixture (I used hot water to speed the process up-- I also let it gel in the bottom of the emptied peanut butter jar to use of any remnants of that-- thrifty, ain't I?).  I also added 1 scant teaspoon of baking soda, a teeny pinch of salt, and about a 1/2 teaspoon of Vanilla.  Mixed them all up into a sturdy smooth clump and made little 1" balls (about a dozen and a half), then pressed them with a fork.  I use a silicon sheet on my pan, but you could use parchment paper or a greased pan.  They are tiny so I didn't bake for more than 8 minutes.

They are delectable little peanut butter bites and beat the pants off any other peanut butter cookies I've made before...
  Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.
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