Sometimes life's about the small celebrations just as much as it is about the big ones. It could be something simple as you hooking up your new TV all by yourself, that your kidlet learned how to do a wheelie on his bike without crashing or that your horrible boss was switched to a different department. This weekend, Mr.S. finally sold his car and whoo boy was he excited! That BMW has been a pain in his rear for the last few months and he's been wanting to 86 it for ages and get a more practical vehicle; in his case, a SUV since we haul the kidlets and their buddies around a lot. Also, it would come in pretty handy for when we go camping or on roadtrips. To celebrate, I baked him a batch of peanut butter cookies (his favorite kind of cookie). A batch all to himself. I even used "creepy peanut butter," a joke between us. It's the all natural peanut butter, you know the kind if you let it sit too long it separates and you have to stir it up? He loves the stuff. And it turned out he loved the cookies as well.

If you're interested in making up a batch, they're super easy to make and only require 4 ingredients. I found the recipe on a PBS site and it makes about a dozen soft, thick, very peanuty cookies that are gluten-free. And since there's only four ingredients, this would be a great recipe to use if you wanted to bake cookies together with your kidlet.

Flourless Peanut Butter Cookies (adapted from PBS Parents: Kitchen Explorers Four Ingredient Flourless Peanut Butter Cookies)


1 cup natural peanut butter* (my current fav for this recipe is Trader Joe's Valencia Creamy Peanut Butter with Sea Salt)
1 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract

* if you're using unsalted peanut butter, add a pinch of sea salt


- Preheat oven to 350 degrees F.

- Using a hand or stand mixer, mix the ingredients on low speed until well combined.

- Place a Silpat on your baking tray.

- Take about a tablespoon and a half's worth of dough and roll it into a ball. Then lightly "smash" it down into a cookie shape.

- Place on the Silpat. Continue with the rest of the dough. Be sure to leave adequate room between the cookies.

- Once done, use the tines on a fork to push down and make a cross-hatch design on the tops of the cookie.

- Place the cookies in the oven and bake for about 12 minutes.

- Once they're done, take them out and let them cool on the tray for about 2-3 minutes then transfer them to a cooling rack. (If you move them before that, they will fall apart).

2 Responses
  1. must read parenthetical final sentence.

  2. Ally Says:

    Oh no Kendyce! With this recipe (I've made it a bunch of times now), I wait until they're totally cooled and then slide a spatula under them.

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