Good morning ladies!! Today I am participating in my 2nd annual virtual cookie exchange with some of my best blogger friends; hosted by Laura Leigh! ((See last year’s exchange here)). Basically we all share our favorite cookie recipe’s and link to one another so that you can see all the yummy recipes! I recently found out I’m gluten intolerant so I decided to make a flourless cookie .. The Gluten-Free Peanut Butter Cookie!
1 cup smooth peanut butter
3/4 cup brown sugar ((I used coconut sugar))
2 teaspoon baking powder
A pinch of salt ((I used pink Himalayan salt))
1 large egg
1 teaspoon vanilla extract
17 Hershey kisses
Preheat your oven to 350°F.
Beat the peanut butter, sugar, baking soda, and salt at medium speed of your mixer, until well-blended.
Add the egg and vanilla, and blend on low-medium speed until incorporated.
Scoop the dough unto a greased cookie sheet by the tablespoonful and roll into a ball. Push the top of the dough to flatten just slightly.
Bake the cookies for 8 to 10 minutes. Remove them from the oven, and cool right on the pan. The tops should be slightly crinkled and you will want to pull them BEFORE they begin to brown on the edges. Add Hershey kisses on top!
Head to Heather Lingerfelt next where she is sharing her yummy double chocolate chip cookie recipe!