The best part about making cookies is, in my opinion, eating the dough. I know it’s not right. Or safe for that matter. Yet I do it anyway.
That’s why I love these cookies: They taste like peanut butter cookie dough, even after they’re baked.
And they only contain four ingredients–all of which you probably have right now in your kitchen.
You can also fill them with melted chocolate or hazelnut spread, like this:
I modified this recipe from one I found in IBS-Free at Last! a book about following the FODMAP Elimination Diet (something I’m trying right now to ease some chronic woes). I reduced the sugar by half, and added oats.
- 1 cup natural peanut butter
- 1 egg
- ½ cup oats
- ½ cup sugar
- Preheat oven to 350 degrees.
- Mix all ingredients together in a medium bowl.
- Roll into 1-inch balls or drop by rounded teaspoons onto ungreased cookie sheet.
- Press the tops of the cookies with the back of a fork (dipped in sugar) to make a crisscross design.
- Bake about 10-12 minutes or just until the tops start to look dry.
- Cool 1-2 minutes, then remove from baking sheet and place on cooking rack.