Calling these cookies Gluten Free makes them sound fancy schmancy. They're not. You make them by combining three ingredients, scooping dough onto a cookie sheet, and baking. Start to finish? 20 minutes tops. Including clean up. And then you can eat them in two bites. Ready. Set. Go.
Here's what you'll need:
2 Cups Peanut Butter (I like creamy, feel free to use chunky)
1 1/4 Cups Sugar
2 Eggs
1. Preheat oven to 350 Degrees Fahrenheit.
2. Combine PB, sugar and eggs in a bowl and mix until well combined.
3. Wet hands and roll into Tablespoon-sized balls (or use a cookie scoop, my favorite baking item), and place about an inch apart on cookie sheets.
4. Bake at 350 for 12-14 minutes, until tops of cookies appear cracked and feel dry to the touch. They'll still be soft when you press down on them. Let set on pan for 1 minute, then carefully transfer to cooling racks (these guys aren't very sturdy until they're cool). Eat.
Makes 4 Dozen Delicious Little Bites of Peanut Butter
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