Recipe of the Week: Flourless Peanut Butter Cookies

I made these yummy flourless peanut butter cookies the other day and boy they sure did go quick. They are great to make for your gluten-free friends because they don't require any fancy flours, are tasty and versatile, and require few ingredients normally found on hand. I substituted half the sugar for the Splenda baking mix and added mini dark chocolate eggs.

Ingredients

• 1 cup natural peanut butter
• 1 cup sugar
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• Coarse sea salt

Directions

1. Preheat the oven to 350 degrees F and place racks in the upper and lower third of the oven.
2. In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined. Spoon 1 tablespoon of mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
3. Bake until golden around edges, about 10 minutes, switching the position of the pans halfway thorough baking. Transfer to racks to cool. Repeat with the remaining dough.
4. What Makes This Recipe Really Sing: Without the flour getting in the way, you really get that true peanut butter flavor.

BYOC: Try tossing in mini versions of stuff. I love peanut butter chips, mini chocolate chips, shredded coconut and even a mini peanut butter cup. Try making a thumb print cookie and add jelly to it. Go crazy, kids and adults love these.