Initially, when I had to remove gluten from my diet; I was thrilled to find a delicious peanut butter cookie that I could enjoy. Later, eggs no longer were an option, so I thought I’d likely not be able to make these simple treats again. However, I’ve started using an egg substitute and decided to try it with these peanut butter cookies. The results were tasty though slightly crumbly!
1 C. peanut butter
1 C. brown sugar
1 egg – I used 1/2 tsp. Featherweight baking powder mixed with 2 Tbsp. of water
Preheat oven to 350 degrees. Mix peanut butter and sugar together. Gently fold in egg substitute. Drop by spoonfuls onto a greased cookie sheet. You can use a fork to create the typical criss-cross peanut butter pattern before baking. Bake for 8 to 10 minutes or till golden brown. Do not overbake! Enjoy warm with a glass of almond milk.
*I’ve been very pleased with Hain Pure Foods Featherweight baking powder. It’s made with potato starch making it corn free! Additionally, it works well for an egg substitute. The ratio is 1/2 tsp. baking powder to 2 Tbsp. water. Always mix the baking powder with the water and gently fold into your batter last. This will ensure that your batter rises normally and has a similar consistency as items baked with eggs.