Fall is ripe for adventure. There are football games and tailgating, extra friends home after the big game, bonfires under starlit skies, last minute sunny afternoon picnics, bike rides down winding gravel roads, apple picking, and hiking through fall colors.
All this activity calls for a little something to keep everyone well fed and nourished, a quick and satisfying, not too sweet treat. So what’s a mama to do when she finds herself in need of a zippy little adventure treat???!
I make these super simple, 3 ingredient peanut butter cookies, that also just happen to be gluten free. Bonus. They are quick and easy to whip up for a last minute picnic, or after a football game to satisfy and top off teenage boy appetites. A great all around go-to recipe.
Easy Peanut Butter Cookies (Gluten Free)
makes aprox 1 1/2 dozen
1 c. Natural peanut butter*
1/2c. Organic cane sugar + a little more for dipping
1 farm fresh egg
Preheat oven to 325 degrees.
In a medium sized mixing bowl, measure each of the three ingredients, and mix until well incorporated.
Using a teaspoon, or small cookie scoop, make small balls from the dough and set aside.
Add an extra tablespoon or two of organic cane sugar to a small saucer, and dip the tops of the cookie dough balls into the sugar to give them a pretty coating.
Place onto cookie sheet, evenly spaced, reserving room to flatten the cookie dough balls. Using a fork, gently flatten the cookie dough balls making a crisscross pattern with the fork, or if you are especially short on time, use a juice glass or jelly jar to press cookies to about a thickeness of 3/8 of an inch.
Pop the baking sheet with prepared cookies into preheated oven and bake for 8-10 minutes or until golden brown.
Remove from baking sheet and allow to cool on a clean flour sack towel or cooling rack.
Pack these marvelously easy, scrumptious, 3 ingredient peanut butter cookies to fuel you and your bunch on your next adventure.
Happy Fall!
wendy snobl 