|Nutritional Guidelines (per serving)|
Reader Deborah Cigary shared this recipe for kosher gluten-free peanut butter cookies. Because it's so simple, it's a great recipe to make with young kids—with just three ingredients, even little ones with short attention spans will have fun measuring, mixing, and plopping batter on the cookie sheet. And best of all, they won't have to wait long to taste the fruits of their efforts. Giora Shimoni says when he made a batch, his son (who loved the cookies, by the way) walked into the kitchen and wondered "how'd you do that so fast?" You can leave the cookies plain, or take Shimoni's suggestion and press a few chocolate chips into the tops of each before baking. Or, for PB&J thumbprint-style cookies, use your thumb to make a small, shallow well in the top of each dough ball, and fill the depressions with about 1/4 teaspoon of your favorite jam, then bake.
Though Cigary's recipe doesn't specify what type of peanut butter to use, the cookies will hold together better if you stick to creamy peanut butter. Keep in mind that commercial peanut butter generally contains a small amount of added solid fat, (usually hydrogenated vegetable oil) to emulsify the product and keep it from separating. (Some natural brands add palm oil for the same reason). The recipe works with totally natural peanut butter—the type that contains just peanuts or peanuts and salt, but the cookies will be a bit more crumble-prone.
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 large egg, lightly beaten
Preheat the oven to 350 F (180 C). Line two large, rimmed cookie sheets with parchment paper.
In a medium bowl, mix together the peanut butter, sugar, and egg until well combined. Many peanut butter brands contain sugar and salt as well. If yours contains sugar and you prefer a less sweet cookie, try making a batch with 3/4 or 2/3 cup sugar instead.
With clean, oiled hands, roll pieces of dough into walnut sized balls. Place the dough balls 1 inch apart on the prepared cookie sheets, and flatten each with the heel of your hand. Or, for less mess and cookies with a slightly more free-form appearance, simply drop the dough by the teaspoonful onto the prepared cookie sheets.
Bake at 350 F (180 C) for 8 to 10 minutes, or until lightly browned around edges. Transfer carefully to a wire rack to cool.
Updated by Miri Rotkovitz