4 Ingredient Peanut Butter Cookies (Gluten and Grain Free)
Makes 16 mini cookies or 10 small cookies (This is definitely a small amount of cookies, so easily double this recipe if you want more!)
Servings 16mini cookies
Ingredients
1/4cupalmond flour
1/2cuppeanut butter
1/4cupevaporated cane juice or white sugar
1egg
Pinchsalt
Instructions
Preheat oven to 375.
Combine all ingredients in a medium bowl. Add a pinch of salt for a boost of flavor if you want.
Place bowl in the freezer to harden for about 15 minutes so the dough is easier to shape.
Divide dough into about 16-20 tablespoon size portions (for mini cookies) or 10-12 portions (for regular cookies) that are about two tablespoons each. Roll each portion into a smooth, even ball. If you are finding the dough sticky to handle, place in freezer for a bit longer. Place baking sheet bake in freezer or fridge for another 10 or so minutes to harden just slightly.
Using the edge of a fork, lightly press and make indentations into the top of each cookie. You can choose to make a grid or just do one side.
Bake for 13-16 minutes (depends slightly on the size of cookie and how crispy you want it). Let cool completely before eating or moving.