There is nothing quite like a good cookie but for many of us, the opportunity to eat them is becoming much harder to come by. It isn’t because there is a shortage of cookies, it is because we are making the decision to avoid them because of our health. Yes, cookies can be bad for your waistline but when you also consider the negative effects of gluten on many people, the need to avoid them becomes even more important. If you have been avoiding cookies because of a gluten sensitivity, you will love this recipe. It only takes 3 ingredients and flour is not on the list! Try them, they are delicious.
– 1 cup peanut butter (smooth and creamy works best)
– 1 egg
-½ cup sugar
Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
Add the peanut butter to a medium bowl, then use a hand mixer to slowly incorporate the sugar. Keep mixing until the peanut butter and sugar are well-incorporated and creamy.
Add the egg and mix until really well-combined.
Fit a piping bag with a Wilton 1A tip. Spoon the batter into the piping bag.
Pipe a small dot of batter beneath each corner of the parchment paper and onto the baking tray to “glue” down the parchment paper.
Pipe your cookies onto the lined tray. You can make them as large or as small as you prefer, but do keep them about an inch apart from one another.
Take a fork and press it lightly, both horizontally and vertically, into the top of each cookie to form a pressed grid pattern.
Bake for 15 minutes, until the edges just start to reach a golden-brown. Remove the cookies from the oven and allow them sit for about 5 minutes to firm, then move them to a cooling rack to cool completely.