This is the cookie you see (below) We found this recipe at the Gluten Free Gobsmacked blog.
His brothers love these too, and we always have the ingredients on hand. Plus, with all the protein in the PB and egg I don’t feel as bad about it as some desserts. There is that evil white sugar in there but otherwise: no preservatives, no trans fats (with natural PB), no high fructose corn syrup, no chemicals, no colorings…sheesh, it’s practically health food, right?! I might even try to sneak a little flax seed into the dough next time-that brown color might hide well…
For those sweet friends and relatives who worry about not having a GF treat for Caleb when we visit, this is one of his favorites!
1 cup peanut butter (creamy OR crunchy)
1 cup granulated sugar
1 t. vanilla
raw (turbinado) sugar to sprinkle on top
Oven to 350. Beat all ingredients, except the raw sugar. Roll into 2 inch balls and press with a fork in a criss cross pattern (he LOVES this part-what kid doesn’t?!) Sprinkle with raw sugar and bake 9 minutes until golden brown. Allow to cool completely before removing-they seem too soft but they firm up after cooling, trust me! Store in the fridge for up to a week. Makes 1 1/2 dozen.
(I plan to dress these up for Christmas by drizzling some melted chocolate on top! He will be over-the-top happy with that addition, I am sure)