This past week we have been observing Passover. The dreaded holiday for most children where everyday staples such as bread, rice, cookies and more are a “no-no”.
A few years back I made a deliberate effort to avoid feeling as though we were eating cardboard for a week and perfected the all purpose Passover flour blend that has saved not only our sweet tooth but those near and dear to me. In scrolling through instagram, I was reminded of so many good ideas from those that I admire like Smitten Kitchen, Jew Hungry and Simply Recipes that I was inspired to pull out my old binder to find a few recipes that proved to be winners.
Be creative and add chopped peanuts or chocolate chips…any way you mix it – these are delicious!
One recipe in particular were these peanut butter cookies. I had made them a few years back for a friend of my #2’s that was both gluten and dairy intolerant. The recipe on Smitten Kitchen were pretty much the same – so I whipped up a batch (or two).
The were not under the dome for very long and according the the family and the friendly recipients – they were the perfect solution to the Passover blues.
Peanut Butter Cookies ~ 5 Ingredients + Gluten Free
ingredients
335 grams | 12.25 oz. | 1 3/4 cup light brown sugar
450 grams | 15.40 oz. | 1 3/4 cup smooth peanut butter (a 16.3-ounce jar of Skippy)
2 large eggs
1/2 tsp. pure vanilla extract
course salt
instructions
• line two rimmed baking sheets with parchment paper.
• in a medium bowl, whisk the eggs until combined. add the brown sugar and mix until incorporated. add vanilla and peanut butter. cover with plastic wrap and place in the fridge for about an hour.
• using an ice cream scooper (2 tablespoon), scoop balls onto prepared baking sheets. using a forked dipped in water, create those hatch marks on the top of each cookie by pressing lightly one way and then the other way. sprinkle with course salt. repeat until you’ve used all the dough. if you want them to keep their shape and design, put in freezer for 15 minutes.
• put cookies in preheated 350* oven and bake for about 12-16 minutes depending upon the size of the cookie. cookies are done when they are golden around the edges. let cool completely before lifting from the tray. you will also want to eat these when cooled. they continue to cook while cooling and this is where the magic happens.
original recipe is from this awesome bakery.
Love that there are only 5 ingredients!