TigerChef

Anybody allergic to wheat can testify to the struggles they have to deal with when they come face to face with just about any snack. Well, here’s a wheat-free cookie that is sure to fill the snack gap. Trust me, you’ll have to hide these from everybody else because they are so addictive to anybody who lays a finger on them!  They are pretty high in fiber so don’t feel guilty polishing them off.
 

Ingredients:

1 cup peanut butter
½ cup light brown sugar
1 egg
1 teaspoon baking soda
1 teaspoon vanilla extract
2 tablespoon ground flaxseed

Direction:

1. Preheat oven to 350°F.
2. Combine all of the ingredients in a mixing bowl. Using a spoon, mix all the ingredients, blending well.
3. Roll the dough into balls and place them on a greased cookie sheet ,2” apart from each other.
4. Place the cookies in the oven and bake until they are puffed and lightly browned, approximately 12 minutes.
5. Allow them to cool before removing them from the cookie sheet. Cookies will harden once cooled.

 These cookies taste great straight out of the freezer.

Yields: 30 cookies

Filed under: Recipes • General

Tags: cookies, recipe, wheat-free