Rosie Reed's Flourless Peanut Butter Cookies
Kelly Molthendirections
- 1
Preheat oven to 350° and grease cookie sheets.
- 2
Beat together peanut butter and sugar in a large bowl with an electric mixer until well smooth.
- 3
Add beaten egg and baking soda to peanut butter mixture and beat until well combined.
- 4
Roll 1 teaspoon of dough into a ball the size of a walnut and place on the cookie sheet one inch apart. Flatten with tines of fork to make a criss cross pattern.
- 5
Bake until puffed and a golden brown color.
- 6
Cool cookies on a baking sheet about five (5) minutes then transfer with spatula to rack to cool.
- 7
May be kept in airtight container at room temp for up to 7 days.
notes
Perfect for those that are on gluten-free diets. Freezes great!
Source: Kelly
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