Peanut Butter Cookie Bliss

Since I read Wheat Belly and threw out all my wheat I haven't had a decent cookie. One time I made a very dense almond flour cookie and another time ate a very chalky chocolate chip cookie but neither deserved the title "Cookie". I have now found an amazing cookie that doesn't need any flour and I'll be making it again soon since my first batch didn't last 24 hours.

Only Five Simple Ingredients

I've also found myself spending more money on groceries without cheap wheat products to fill the shopping cart so I decided to make these cookies as frugal as possible. I bought all but the homemade vanilla extract at Aldi. I didn't go for the more expensive but only slightly healthier sugars this time and decided to just indulge in the white and brown stuff. I did reduce the sugar from the original recipe and it still tasted plenty sweet to me.

Grain Free Peanut Butter Cookies
adapted from The Gluten Free Table
1 cup natural creamy peanut butter
1/3 cup white sugar
1/3 cup light brown sugar
1 large egg, beaten
1 teaspoon vanilla

Preheat your oven to 350 degrees F and place the oven rack in the center position. Combine the ingredients in a medium bowl and stir well with a wooden spoon until smooth. Scoop about 1 tablespoon of dough into your hands and roll into a ball. Place the balls on ungreased cookie sheets with 1 inch of space between each one. Use a fork on each cookie ball to press down a cross-hatch pattern. I put 12 cookies on each sheet for a grand total of 24 cookies. OK, maybe a bit less since I indulged in taste testing the dough (FYI it was yummy). Bake each sheet about 10 minutes until the cookies have risen and are lightly golden. Allow them to cool before removing from the baking sheet.

These peanut butter cookies were seriously delicious and I didn't miss "regular" cookies at all!

This post was shared with Homestead Barn Hop, Slightly Indulgent Tuesday, Make Your Own Monday