Once upon a time at my Gramma's house, my sister was making peanut butter cookies. She accidentally used maple extract instead of vanilla extract. YUM. YUM. YUM. Now I can't make "regular" PB cookies, they have to be maple flavored. True story.
This recipe is super easy, and super fast. I measure my PB out in a large 2-cup glass measuring cup with plenty of room to stir in the rest of the ingredients, so I've only got one messy dish to wash. There is plenty of oil in the PB, so you shouldn't need to grease your baking sheet. And if you want even easier clean-up, just line your baking sheet with tin foil first and toss it once the cookies are baked.
Heat oven to 350 degrees. Mix together...
Mix and then drop on a cookie sheet or roll into balls and then smash with your hands or use a fork and make a criss-cross design as you flatten them. Bake for 12-15 minutes. They're a little yummier and toastier the longer you bake them, but don't let them burn.
These are pretty crumbly, but if you store them in an airtight container in the fridge they stay much more firm.
You can also use Truvia, but it gives it more of that cooling effect, which isn't really that annoying.
Life is Good
Live Like You Mean It!
(and don't eat sugar, it's evil)
This little side blog of mine used to be mostly about food and health, and now it's mostly about Jesus.
Egg Nog Shake
Spicy Seasoning Mix
Spinach Pizza Quiche
Cheesy Broccoli Soup