Boom! So we are gradually working on conquering the fear of baking around food allergies — this is all still very new to us. 🙂 But tonight I remembered that old flourless peanut butter cookies recipe. You know the one — One cup peanut butter, one cup sugar, one egg? So here’s what’s what:
Wheat free dairy free egg free peanut butter cookies
Mix together one cup peanut butter and one cup sugar.
To replace the egg, mix 1 tsp ground flaxseed meal with 3 TBSP water. Let sit for two minutes. Mix into the peanut butter/sugar mixture.
Make little balls (dough is VERY sticky) and roll in granulated sugar.
Place on greased cookie sheet (I used Pam) and press down lightly with a fork.
Add a few non-dairy mini dark chocolate chunks on top of each.
Cook at 350 — recipe said 10 minutes, I had to do about 14, probably because I cooked two cookie sheets at once.
Let cool for five minutes before trying to remove from cookie sheet.
Ta-da: Gluten free wheat free dairy free egg free darn good cookies. These were great! Very soft and broke apart easily, but yummy — we all liked them 🙂