Deborah Cigary emailed in this recipe for kosher Gluten-Free Peanut Butter Cookies. Give this easy, three-ingredient (peanut butter, sugar, egg) recipe to your kids, and let them prepare a delicious, parve dessert for the whole family this Shabbos. I just made a batch, and my son walked into the kitchen and said "how'd you do that so fast?" And then he took a bite, and said "yum!"
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Yield: 16-20 cookies
Ingredients:
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
Preparation:
1. Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper.
2. In a bowl, mix all ingredients together.
3. Roll pieces of dough into ping-pong size balls. Place on cookie sheet. Flatten with heel of your hand.
4. Bake at 350°F (180°C) for 8-10 minutes, or until slightly browned around edges. Cool on wire cookie rack.
Variation: After placing the cookie on the cookie sheet, either add some chocolate chips on top or depress with thumb in center and add about 1/4 teaspoon of jam.
Serving Suggestion: Enjoy warm or cold with a big glass of milk.
2. In a bowl, mix all ingredients together.
3. Roll pieces of dough into ping-pong size balls. Place on cookie sheet. Flatten with heel of your hand.
4. Bake at 350°F (180°C) for 8-10 minutes, or until slightly browned around edges. Cool on wire cookie rack.
Variation: After placing the cookie on the cookie sheet, either add some chocolate chips on top or depress with thumb in center and add about 1/4 teaspoon of jam.
Serving Suggestion: Enjoy warm or cold with a big glass of milk.