Gluten and Egg-Free PB cookies, that is.
The gluten-free part is fairly easy to do, but the egg-free restriction has brought some challenges to our home.
1 cup sugar
1 cup crunchy Peanut Butter (GF)
1 TSP Baking powder
pinch of salt
sugar to roll in
Use the egg replacer according to directions. Ours calls for 2 TBSP water and 1 1/2 tsp ER..Mix everything together and roll into balls. Roll balls into sugar and place on baking tray. Flatten with a fork.
Bake at 350 for approx. 10 minutes.
*Note: the dough is a little crumbly, but the cookies have a nice and crunchy texture, once baked.