This week we have another reader submitted recipe. This recipe comes from Tina, mama to Evan, Dylan and Charlotte! She has a passion for cooking very healthy food and also maintains a gluten-free diet for one of her son's to help keep his eczema in check.
Tina says: "Here's a recipe I make frequently. It's very easy and something I can do with my kids because the measurements don't have to be super exact. You know, if you get a little extra peanut butter or not enough sugar or whatever, it's fine. I love it because it only has 5 ingredients (with an optional 6th ingredient) and it's gluten free."
Thank you for sharing this super yummy, kid-friendly recipe with us!
Preheat oven to 350 degrees.
Mix together:
1 cup organic peanut butter (crunchy or smooth, whatever you favor)
1/2 to 3/4 cup rapadura or sucanat sugar (dehydrated cane juice)
1 egg, slightly beaten
1 teaspoon vanilla
1 teaspoon baking soda
1/4 cup flaxseed (optional)
Roll into 1-inch balls. Add a piece of chocolate on top, if you wish. I usually bake them for 8 - 9 minutes on a cookie sheet, then take them out of the oven. I take a tablespoon measuring spoon and make a little ditch in the middle. Put 3 chocolate chips in the ditch (there's probably a better word than "ditch" but you know what I mean). Bake for another minute. Take them out of the oven and spread the chocolate chips like frosting in the center. They present well for a party but can be messy if storing them in a container for the family.
I love a warm peanut butter cookie..yum!
ReplyDeleteSandy toe
p.s. come over to my giveaway.. I would love to have the ladies of Mama Manifesto join in!