Also guilt-free, fuss-free, nutritious and YUMMY. We posted this recipe on the page not too long ago, but I made it again today, and it occurred to me that this is a recipe you should have in your head, totally memorized, and one you’ll want to do on semi-automatic whenever you feel like it. Pals, there are only four ingredients, five if you add molasses. They mix up in 3 minutes, bake in 12 to 14. And since all they have in them is peanut butter, egg or egg white, baking soda and “#JustLikeSugar,” which is made of chicory root, plus a spoonful of molasses, they are actually GOOD for you. A good source of protein. They smell great coming out of the oven, too. The texture is slightly lighter than old-fashioned peanut butter cookies, so persons of a “mature” persuasion who may have chewing challenges because they have decided, for some unfathomable reason, to undergo orthodontia at their advanced age, can manage them. Just, please, don’t make the tactical error of mentioning to anyone that they don’t contain sugar or flour. You know how people are. They figure that if it’s not full of sugar, refined flour and drowning in butter, it can’t possibly be any good.
Awrighty then, here’s all you do. One cup salted peanut butter. (Smooth or crunchy; no ingredients but peanuts and salt.) One cup “Just Like Sugar”, either the “for baking” kind or the table kind. One egg, or egg whites about equal to one big egg. One teaspoon baking soda. One teaspoon molasses, if you have it, for the “brown sugar” taste.
Mix it up with a spoon. Scoop out a spoonful for each cookie and make a ball about 1 inch in diameter. Squish the tops with a fork. I use parchment paper because it makes cleanup so easy.
Bake them at 350 degrees for about 12 minutes, maybe a bit more, until they’re firm, but not particularly brown. I sprinkled a tiny bit of Just Like Sugar on top when I was squishing them.
Put them on a plate. Eat them. Now go online and tell me how much you love them.