Gluten-free peanut butter cookies
- Number of Servings: 19
Ingredients
Brown Sugar, 0.50 cup, packed (remove) Egg, fresh, 1 large (remove) *Jiff Crunchy Peanut Butter, 16 tbsp (remove) Granulated Sugar, 0.25 cup (remove) Vanilla Extract, 1 tsp (remove) Baking Soda, 1 tsp (remove)
Preheat oven to 350.
Beat peanut butter and sugar until creamy.
Add egg and baking soda and vanilla until well combined.
Drop teaspoonfuls of dough onto baking sheet. Use fork to flatten and make crosshatch pattern.
Bake about 10 mins, or until golden brown.
Allow cookies to cool slightly. Transfer to wire rack to finish cooling.
Serving Size: Makes 20
Beat peanut butter and sugar until creamy.
Add egg and baking soda and vanilla until well combined.
Drop teaspoonfuls of dough onto baking sheet. Use fork to flatten and make crosshatch pattern.
Bake about 10 mins, or until golden brown.
Allow cookies to cool slightly. Transfer to wire rack to finish cooling.
Serving Size: Makes 20
Nutritional Info Amount Per Serving
- Calories: 116.3
- Total Fat: 7.0 g
- Cholesterol: 9.7 mg
- Sodium: 127.0 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 0.8 g
- Protein: 3.7 g
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