So, this isn’t an old family recipe.
Instead, I am writing down the recipes I use. The ones I fall back on regularly, and will have these put into a printed volume to give to my children and grandchildren.
Here’s one we simply made up for our grandson, who could not have sugar, nor could he eat anything with gluten. But he loved cookies!
I adapted this from a simple peanut butter cookie recipe, and it’s fast, easy, and the kiddies love it!
There’s only 3 simple ingredients:
1-cup organic, all natural [no sugar] peanut butter
[I personally like Smucker’s]
1- Cup sugar alternative [Truvia, Stevia, or Splenda]
1- Egg slightly beaten
Preheat oven to 325-degrees.
In a medium mixing bowl blend all ingredients together.
Drop by teaspoonful’s on a cookie sheet.
Dip a fork in your sugar alternative and press each cookie flat, making cross-hatch marks.
Bake approximately 10 – minutes, or until golden.
Allow to cool in the pan for 10-minutes before removing, or they will crumble. The longer they cool, the firmer they will be.
Makes approximately 18 cookies.
That’s it! Nothing else! And, as previously stated, it’s perfect for the child with intolerances to sugar or glutens.