When you think about it it’s pretty awesome that Rob has taken to my gluten free diet with no complaints. Like, ever. It’s almost as if he has the same dietary restrictions as me the way we live. When we go to get pancakes on the island at this sweet little cafe that makes them gluten free and oh, so, amazing he always gets GF, too even though he doesn’t have to. He does that so we won’t have to worry about me getting sick from his plate and so that I can try whatever wonderful things he added to his pancakes this time. As it turns out I really like pecans in my pancakes but not enough to have them all throughout so just a taste or 2 of his and I’m happy :)
Being gluten free can be really hard, though it’s gotten sooo much better over the years and so much easier. The pre-packaged foods are getting better and better and we’re getting better and better at cooking, and even baking, without traditional wheat flour. Now this recipe is one I got right after finding out I was Celiac and it was the only cookie recipe I felt was half decent and didn’t require blending a bazillion different flours (all purpose style blends like you see now were not the norm back then and when you did find one it was EXPENSIVE!). Over the years I’ve cut back on the sugar and started mixing things in.
And even though I love these guys, I like having the opinion of somebody who could have gluten should they choose to and it’s good to know that everybody loves these 3 ingredient peanut butter cookies that just so happen to be gluten free!
3 Ingredient Peanut Butter Cookies
Even if you don’t have dietary restrictions or cook for somebody who is gluten free, these cookies are simply the best. Based off of straight up peanut butter, these cookies are rich and amazing. This recipe yields 24 good sized cookies.
- 16 ounce jar of peanut butter
- 1 cup white sugar
- 2 eggs
- mix ins like chocolate chips, dried cherries, etc.
- Empty the jar of peanut butter into a mixing bowl and add in sugar and eggs.
- When well mixed add in any mix-ins if you choose to. We went with about 5 ounces of bittersweet chocolate chips- yummo!
- Roll into large cookies (dough will start off about the size of a golf ball) and place on a parchment lined, or otherwise prepared, cookie sheet. Cookies will hardly spread so you can place them a bit close together.
- Press a fork across the tops of cookies to make a cross-hatch pattern.
- Bake at 350° for 12- 18 minutes or until the cookies appear brown.
- Allow to cool as the fresh from the oven cookies will not hold together.