Wheat-free (Vegan) peanut butter cookies

So, you have to make dessert for someone with a wheat allergy. Wait. Step away from that plate of blueberries you plan on handing her while the rest of you dig into cake. Make this recipe instead. You do not need any fancy flours and the only thing you probably don’t have on hand is Ener-G egg replacer to make it Vegan.

But, if you don’t need to worry about eggs…you don’t even need that!

I found this recipe over here while searching for a wheat-free pb cookie recipe. This is so easy, so simple, I had to bring it over to share.

Allergens: Peanuts, possible egg

The recipe:

1 egg (or egg replacer)

1 cup sugar

1 cup peanut butter

1 teaspoon baking soda

1/2 teaspoon salt.

Mix all together in a bowl and then roll these into balls. If you make 36 balls like the recipe suggests, you must be making the smallest cookies in the world. Place in the oven at 350F for 12 to 15 minutes.

Hint: These did not spread for me, even though the recipe said they would. I took them out at 10 minutes, did my business with the fork by pressing them down and stuck them back in.

The verdict: This is a very crumbly cookie and doesn’t look like it would travel (or ship) that well, which is bad for me because that’s exactly what I planned to do with these. These are pretty good and if I didn’t know better, wouldn’t know they were lacking any ingredients.

Definitely one to keep on hand if you’re in a pinch.