Peanut butter cookies. No flour. No sugar. Three ingredients. You in?
These don't have quite the chewy texture that you'd get from cookies containing gluten, but they are soft, delicious, and so peanut-buttery. I used crunchy peanut butter which causes the cookies to crack when you shape them so they aren't as pretty. Creamy peanut butter gives you a smoother, nicer looking cookie, but I prefer the texture with the peanut chunks.
FLOURLESS PEANUT BUTTER COOKIES
Makes about 12 cookies
-1 cup peanut butter (use a brand that only has peanuts and salt as ingredients, NO sugar or hydrogenated oils)
-Sweetener of choice to equal 1 cup sugar
-1 egg, beaten
Preheat the oven to 350 F. Combine all ingredients. Divide the dough into 12 pieces, shape into balls, then make a cross-hatch with a large fork dipped in water. Bake for 6-8 minutes. Do NOT overbake! They will be falling apart when you take them out of the oven, but will set up after they cool.