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My husband loves these, and I love how easy they are to make. :O)
1 C. of crunchy peanut butter
1 C. of sugar or the equivalent of Splenda or non-sugar substitute of choice
1 egg or 2 egg whites
Cream the sugar and egg with a blender, then add peanut butter and blend.
Scoop out 1 level tablespoon per cookie onto an un-greased cookie sheet. Cross and flatten with a damp fork tine dipped into a glass of water as needed to keep the fork from sticking. Bake for 10 minutes in a preheated oven at 325 degrees. Keep an eye on them as they tend to burn easily.
I'm making Peanut Butter Cookies tonight too! We must be bonding!
ReplyDeletePeanut butter cookies are my second favorite cookies! ( I am a self confessed Choc-o-holic)
ReplyDeleteand an easy recipe in the fast paced world is awesome!
You had me at easy. I was hooked by peanut butter. But Splenda made me a fan for life. This is like the most perfect recipe on earth. Splenda and peanut butter! I'm making these tomorrow, even if I fall behind in work. Oh, I can't wait.
ReplyDeleteWhat an EASY!!! recipe. THANKS!!! Geri
ReplyDeleteMy son learned how to make peanut butter cookies late one night while on a raid of the kitchen. There is no stopping him now. I'll show him your recipe and see if he tries it.
ReplyDeleteSuch an easy cookie to make! Thanks for sharing.
ReplyDeleteI've never seen the likes of these before. I'll be making them really soon. I never dreamed a flourless peanut butter cookie was possible.
ReplyDeleteIt sounds like it can't get easier than this! Thanks for sharing your recipe. Wish I was there to sample some:) They are my daughter's favorite.
ReplyDeleteI love peanut butter, especially peanut butter cookies!
ReplyDeleteThanks for sharing the recipe!
All the best,
Eileen