Three ingredients, no mixer necessary, and these peanut butter cookies are mighty tasty. Now, they might not have a chewy texture or a a perfectly sized crumb - in fact, they might not have any crumb at all - but they do have what is necessary and sufficient to receive the title of excellent peanut butter cookie: peanut butteryness.
Because really, what does flour do to a peanut butter cookie? Flour makes the cookie taste less like peanut butter. Get rid of it!
So here you go. Mix these three ingredients together. Plop them onto a cookie sheet and don't over-bake. Serve them to your friends and try to get someone to guess what the other two ingredients are. I have yet to find a taste tester who can tell these cookies are missing the flour - it's all delicious fun. This recipe is a great choice for individuals who cannot have wheat gluten.
Simply Peanut Butter Cookies
1 cup creamy peanut butter
1 cup granulated sugar, plus extra for rolling
1 egg
Thoroughly mix all three ingredients together. Roll into teaspoons of dough into small balls and roll into sugar; and flatten cookies onto a baking sheet by pressing fork tines into the top. Bake at 350 degrees for ~8-10 minutes. They'll seem underdone and way too soft, but they'll harden up as they cool.
You can also press a chunk of chocolate into the top before putting them in the oven, if desired.
