 |
|
Peanut Butter Cookies
The maple syrup and sea salt in this recipe enhance the peanut butter flavor of these cookies. The recipe only makes 18 cookies, but is easily doubled. Make some for now and freeze the rest for later.
|
| Servings |
| 18cookies |
|
|
Ingredients
- 1Cup peanut buttercrunchy or creamy
- 1Cup granulated sugar
- 1tsp maple syrup
- 1 egglarge, room temperature
- 1tsp sea saltcan substitute kosher salt
Instructions
- In a mixing bowl, combine first four ingredients. Using a wooden spoon or spatula, mix until ingredients are well combined and smooth.
- Measure out 1 tablespoon of dough at a time and gently roll into a ball.
- Place on a silicone baking mat or parchment paper covered cookie sheet and gently flatten top by pressing a fork vertically and horizontally.
- Sprinkle cookies with sea salt.
- Bake in a 350 degree oven for 8 – 10 minutes or when bottoms are lightly browned. Do not over bake. The cookies will not spread but will retain their original shape.
- Remove from oven and place on a cooling rack. Allow to cool completely.
Recipe Notes
These cookies freeze beautifully. Place baked cookies on a cookie sheet set in freezer until completely frozen. Store in freezer in a plastic freezer storage bag. When needed, remove cookies from freezer and allow 30 minutes to defrost.
This Peanut Butter Cookies recipe is gluten free, dairy free and vegetarian.
 |
 |
Check out our FREE App to help you explore new Gluten-Free products at your local grocery store. |
 |
 |
Copyright © 2018, JHMJLL, Inc. Photographs, images and logos, Copyright © 2018, JHMJLL, Inc. All rights reserved. This website or parts thereof may not be reproduced
in any form without prior written permission. For permission requests, write to the publisher, at “Attention: Permissions Coordinator at: JHMJLL, Inc., P.O. Box 542, Lake
Blu
, Illinois, 60044