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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