If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: To me baking gluten-free is not about cooking without traditional flour but cooking with a variety of flours. I enjoy the challenge of thinking outside my flour canister when baking. —Ladystiles
Makes 2 dozen cookies
- 1 cup all-natural chunky or smooth peanut butter
- 1 cup raw sugar
- 1/3 cup roughly chopped peanuts
- 2 eggs
- 1 teaspoon baking soda
- Preheat oven to 350 degrees F. Grease a baking sheet with butter and set aside. In a mixer combine peanut butter, chopped peanuts and sugars until well combined, about 2 minutes. Add eggs and baking soda and mix for another 2 minutes. Roll into walnut sized balls (1 tablespoon of dough) and flatten with your palm. If you’d like, add a few chocolate pieces to the top of the cookies. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for two minutes, then transfer to a wire rack to cool completely.
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
These snacks are independent.
7 food-filled honeymoons.
49 new dinnerware pieces.
A handy saucepan.