Mary and Judy
Flourless Peanut Butter Cookies
Over the weekend we were at a fundraiser and Judy’s teacher made gluten-free flourless peanut butter cookies for Judy to try. They were delicious. She told us they were the Three Ingredient Recipe but she added pure vanilla extract as well. My friend, Verna, shared this recipe with me last month and I read on our gluten-free blogger pal, Michelle’s website (gfforlife.com), a similar recipe. They all had different amounts of the same three ingredients (peanut butter, sugar, and eggs) and I combined the recipes and experimented with the amounts and added pure vanilla extract as per Judy’s teacher’s recommendation. Since we are chocolate addicts, I also topped the cookies with Hershey’s Kisses. These peanut butter cookies were always a favorite of mine growing up as my mother baked them yearly at Christmas. I have been struggling to find the right gluten-free flour ratio for these cookies ever since Judy was diagnosed over 5 years ago. I am thrilled to say these are quite tasty and no flour is needed! My gluten-eating son told me they were delicious and the whole family loved them. A big thanks to Judy’s teacher, Verna, and Michelle for sharing this recipe with us.
By the way, Michelle is a wonderful gluten-free blogger and you should check out her webpage at gfforlife.com.
These cookies were really, really good. I am so happy my mom finally made them. Don’t forget the Hershey’s Kiss!
The Three-Ingredient (plus a bonus) Peanut Butter Flourless Cookie Recipe
1 cup of peanut butter
1 cup of sugar
1 teaspoon of pure vanilla extract
Mix all the ingredients together in a bowl.
Drop dough by rounded tablespoon and place on the cookie sheet.
Take a fork and press down making an X or cross with the fork.
Bake for 9-11 minutes at 350 degrees.
When cooling- if you want some added sweetness, sprinkle some sugar on top of the cookie and top it with a Hershey’s Kiss.