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Every afternoon we set out coffee and tea with cookies or squares for our guests to enjoy. Most guests take their treats onto the deck and watch the sun set over the ocean, or they sneak a plate of treats up to their room to enjoy in private.

When we have celiacs stay with us, the afternoon treats can be challenging. There really aren’t many baked goods that people who can’t eat wheat can enjoy – that still taste really good for those of us that can eat flour. But, these simple little four ingredient cookies are a delightful choice! Everyone in our house devoured the sample batch! And, I’m almost embarrassed to tell you that they are the easiest cookies I have ever made!

Give them a try, and let me know what you think!

Have a great week,
Anne

Flourless Peanut Butter Cookies

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Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies

What you need:

  • 1 cup sugar
  • 1 egg
  • 1 cup peanut butter at room temperature*
  • 1 tsp. vanilla
No Flour in these cookies

No Flour in these cookies

What you do:

1. Preheat oven to 350oF
2. In a large bowl mix all ingredients together with a spoon.
3. Drop by teaspoonful on ungreased cookie sheet.
4. (Optional) Press 3-4 chocolate chips into each cookie.
5. Bake for 11 minutes.  Leave on baking sheet to cool thoroughly.

*We used regular peanut butter and the cookies were very sweet. If you wanted to have cookies that aren’t as sweet I think that natural peanut butter would be best

CARB FREE OPTION:

One of our Breakfast with the Broads weekly recipe readers told us that he uses this exact recipe (with natural peanut butter), but substitutes one cup of Splenda in for the sugar for a diabetic friendly cookie!

Back to work or back to school means breakfast on the run in many households. How do you make sure you’ve got a healthy and hearty breakfast that you can grab on your way through the door? Here’s an idea for a Peanut Butter Breakfast Cookie. Full of fiber, protein, and healthy goodnees, but tasty enough you may even serve it as a cookie treat in the afternoon – try this Peanut Butter Breakfast Cookie!

Peanut Butter Breakfast Cookie

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What you’ll need:

* 1/4 Cup butter, softened
* 2/3 Cup Natural or Unsweetened Peanut Butter
* 1 1/2 Cup Brown Sugar
* 4 Egg Whites
* 2 Egg Yolks
* 1 teaspoon vanilla
* 2 large ripe bananas mashed
* 1/2 Cup Ground Flaxseed
* 1 1/2 Cups Buckwheat Flour
* 4 1/2 Cups rolled oats
* 1 teaspoon baking soda
* 1 teaspoon salt
* 2 Cups Raisins

What you do:

  1. Preheat oven to 350oF.
  2. In a large bowl, using an electric mixer, beat together the butter, peanut butter and brown sugar. Beat until smooth.
  3. Beat in eggs gently,  then add vanilla and banana. Mix well.
  4. Add flaxseed, buckwheat, oats, baking soda and salt. Mix with a wooden spoon or spatula. Add more oats if the mixture is really sticky.
  5. Add in raisins and stir a few times to distribute them throughout the batter.
  6. Using 1/4 cup measuring cup, scoop out 1/4 cup chunks of cookie batter. Roll into a ball.
  7. Place dough balls on an ungreased cookie sheet and press down lightly with a fork.
  8. Bake for 20 minutes or until cooked through the center.
  9. Remove from the oven and place on a cooling rack for a few minutes to cool before eating.

TIP: Freeze a large batch for quick snacks when you least expect to need them!

Julie’s Comment: Ok so I used chocolate chips instead of raisins… my husband is always so disappointed when I use raisins and not chocolate chips! Oh, and I forgot to press them down with a fork so we ended up with Peanut Butter Breakfast Balls. Well, we can all be only SO perfect you know!! I will make another batch another day and I assure you that they will be masterpieces!! Or, if you make them and have a great picture to share please send it to me!! You will of course get credit for the picture complete with your website if you have one! THANKS!

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