Hey there everyone! I'm not gone, just been catching up on projects around the house. We will announce some news soon and for you other Military Families you probably know what's happening when fixing up the house.............
So anyhow, here is a super simple recipe for making Peanut Butter cookies that happen to be gluten and dairy free! There's no alternative flours or milks just a good ole cookie most of us can make just with pantry items. You will need only 4 ingredients: Peanut Butter (smooth or crunchy), Sugar, Egg, & Vanilla. This will make 24 small cookies. I like making little cookies so I can have more ;o)
Preheat your oven to 350 degrees & most likely you can have these on the pan before it preheats!
Now here's one of my favorite items, measuring cup with a plunger! Of course I took the picture of the wrong side for solid measuring but you get the idea. Makes measuring things such as peanut butter, shortening, mayo, ketchup, etc. so much easier!!
In a bowl mix 1 cup of peanut butter, 1 cup of sugar, 1 egg, & 1 TB vanilla.
I use a scooper to keep the cookie sizes relatively close. These need a little space but they do not spread too much.
Then smoosh (yes, another technical term) them down with a fork to get the usual cross hatches on the cookies. I am also loving this new silicone mat! Parchment paper also works great for cookies.
Here they are ready to go into the oven for 10 minutes. Well, technically I have figured out that with our oven they need 10:45. Too early and they fall apart but at 11 minutes the bottoms are too brown.
They will look a bit fluffy when they first come out of the oven. Don't worry they will flatten as they cool. Let them cool 2-3 minutes before transferring to a cooling rack.
Here's a double batch cooling for a bake sale. However, don't count them...... there MAY be a few that didn't make the picture. HAHA
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