1
cup peanut butter (JIF or Whole
Foods brand to avoid soy)
1
cup white sugar (we use C&H cane
sugar or organic from Costco)
1 egg (we use organic)
1 tsp vanilla
(check for corn syrup)
Combine all ingredients and mix together until
creamy. Place small round balls
on ungreased cookie sheet at 350 degrees for 16-18 minutes. Flatten slightly with a fork and make an “X”
design. These will spread. Cool on rack.
Makes 24 cookies. Freeze leftovers in a large zip lock bag.
These are good as a dessert in a school lunch, but not
good enough for a substitute birthday treat.
My son likes these with chocolate frosting on top. Or make a smiley face with chocolate chips.
·
I got this recipe from “Taste of Home 30-minute
Cookbook”.
Feingold Stage 1
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