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A simple but amazing gluten-free peanut butter cookie that will stay as fresh as the day you baked them when you ship them overseas to our troops.
Preheat oven to 350° F.
In a large bowl, combine peanut butter, sugar, egg and baking soda. Mix well. Fold the peanut butter chips into the batter.
Line a large baking sheet with parchment paper. With a small ice cream scoop or tablespoon, scoop out batter and place on the baking sheet. Depending on how big you make your cookies, you might need two baking sheets.
With your hands, roll the scooped batter into balls. With a fork, press down and make a crosshatch pattern on the tops of the cookies.
Top each cookie with just a little pinch of fleur de sel (sea salt) and place the cookies in the oven. Bake on the middle rack in the oven for 13 to 15 minutes until lightly golden.
Remove from the oven and allow to cool on a cooling rack.
Serve or pack them up and ship to your favorite soldier!
3 Comments
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Meredith {In Sock Monkey Slippers} on 5.31.2011
7carin7 Of course, please do! I just spoke with my brother who said he got them 10 days after I mailed them and said they were amazing. He said that they tasted very fresh and we’re moist and chewy instead of crunchy. I guess sitting in the hot Afghanistan sun will do that but he said they were perfect. He also requested more as he shared them with his group and they were gone in 30 seconds. Thank you for everything you do to keep our soilders spirits lifted!
7carin7 on 5.21.2011
I’m a member of Soldier’s Angels (soldiersangels.org) Do you mind if I pass this recipe along to other Angels who enjoy sending cookies to their adopted soldiers? We’re always trying to find recipes that will make it overseas in good shape!!
on 5.9.2011
This recipe is definitely a keeper. Delish! Thank you.