*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Simple and delicious! I used crunchy peanut butter and mini chocolate chips. Also, I used my small cookie scoop and got 26 cookies out of this. Baking for 8 mins. was perfect for my oven. The kids (and adults) are LOVING them...definite keeper~YUM! Thanks for sharing. :)
So simple to follow, my kids did it all on their own.
I halved the amount of white sugar, since I used the no-stir crunchy peanut butter. Followed the rest of the recipe exactly, but increased the baking time to about 10-20 minutes depending on the cookie thickness and size.
After it comes out of the oven, leave it to cool for one minute. If you can shift it around the baking sheet without it crumbling, it's good to go. Otherwise, I popped it back into the oven. Once it can be moved, I let it cool on a wire rack.
Cookies spread out a little, so the 2" gauge was pretty good. Texture is crunchy on the outside, a little soft on the inside (perhaps shortening the baking time might make it more chewy).
So yummy and easy to make!
This was my first attempt at a flour-free baking recipe. I made these exactly as directed but the cookies didn't come out very well at all. I moved one from the baking sheet to a cooling rack it crumpled fell through the wires and onto the counter. Think I'll stick to a more traditional recipe next time.