Preheat oven to 350 degrees, and spray baking sheets with nonstick spray. In a bowl, beat together the peanut butter and sugar with an electric mixer. Beat in the egg. Sprinkle baking soda over the mixture and beat until combined.

Measure heaping teaspoon size pieces of dough into small blobs and roll between your palms to make balls. Arrange one inch apart on baking sheets. With the tines of a fork, flatten to about 1 1/2 inches in diameter making a crisscross pattern.

Bake in the middle of the oven until puffed and pale golden, about 10 minutes. Cool cookies on baking sheets for two minutes. This is important because they are fragile when hot from the oven, and they need time to set up before they are transferred. Transfer with a metal spatula to plate or racks to cool completely

Nutritional Information

This recipe yields about 25 cookies. I saw this recipe online from someone who cut it out from a newspaper. It is a really good one. Not only is it very easy to prepare, but it provides calories, protein, is delicious, and contains no gluten, a helpful recipe for people with Celiac disease as well.

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Peanut Butter Cookies
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon baking soda