Peanut Butter Cookie Bites
I have been using the same peanut butter cookie recipe for years. Years before I ever knew I was a Celiac I was using a flourless recipe for our peanut butter cookies. It resulted in a tastier cookie than any other recipe I had tried. It was also the quickest, easiest recipe for my little girls to learn and reproduce without Mommy’s help. They called them, “cupa, cupa egg cookies” (because of the measurements). Years later, my girls are still using this base recipe for their peanut butter cookies, (hint: any nut butter can be substituted). I’m such a proud momma!
I have been working on a little variation of this base recipe and finding it very versatile. I’m actually not sure you can mess this recipe up…at least I haven’t been able to yet. In this version I replaced the cup of sugar with half the amount of honey (I am convincing myself this is a healthy cookie this way) and adding a bit of oats for fiber, (again…healthier). I made them into bites just because I don’t like sweets very much. This way it’s just enough.
FREEZER FRIENDLY: Allow cookies to cool completely. Then place in a zip top freezer bag. To defrost- remove from freezer bag and allow to come to room temperature.
Prep time: 3-4 minutes
Cook time: 6-8 minutes
Yield: 25-30 bites
1 cup peanut butter
1/2 cup good honey
1/4 cup gluten free oats
Preheat oven to 350° F. Line a sheet pan with parchment paper.
In the bowl of a stand mixer, or with a strong spoon, mix together the peanut butter, honey, egg and oats until smooth.
On the sheet of parchment, spread dough into a large rectangle. Cut entire rectangle into 1 x 1 inch squares. Place them onto your parchment lined sheet pan, about an inch or two apart, then use a fork to flatten and form lines across the tops.
Bake for 6 to 8 minutes, until the cookies are just slightly browned on the botton, being careful not to over-bake. Remove and let cool on the sheet pan for 1 minute, then transfer to a wire rack to cool completely.