Flourless Peanut Butter Cookies: Three Ways!

Preheat oven to 350°F. Cream peanut butter and sugars in a medium-sized mixing bowl. Add egg and beat until smooth. Stir in baking soda. See note below (**) for the peanut butter cup adaptation.

See note below (*) for coconut adaptation. Roll dough into small balls and place on a parchment lined baking sheet. Using the back of a dinner fork, press hash marks into the tops of the balls in two directions, flattening each cookie slightly.

Bake at 350°F for 10 minutes. Remove them from the oven and let the cookies cool for five minutes on the baking sheet before transferring them to a cooling rack.

Yields: about 16 cookies.

*To create coconut adaptation, fold shredded coconut into the dough as you form each ball. Press with a fork and bake as instructed.

**To create peanut butter cup adaptation, chop peanut butter cups and fold them into dough before forming balls. Then, roll into balls, press with a fork and bake as instructed.

(Recipe adapted from joythebaker.com.)