I stumbled across this recipe while thumbing through a cookbook published by the St. Anne’s society of Holy Angels Church in Aurora in 1978. It’s called “I Can’t Believe It’s a Cookie,” by my mom’s friend Tari Hankes.
I know that Tari is a baker and chef of great talent, and I noticed that the cookies seemed to be idiot-proof in that they only required 3 ingredients and 2 sentences’ worth of instructions. Score.
I also noticed that those 3 required ingredients did not contain any gluten, so they would work for my GF friends. Even better, it was gluten-free cookie before “gluten-free” was a thing, so they had to pass a much more strict taste and texture test – they weren’t “good, for a gluten-free cookie.” They were just plain “good.”
I can tell that these cookies were originally made with the sugary, trans-fatty peanut butters of my youth. I attempted making them with natural peanut butter, assuming that the dough would be an oozy mess because of natural peanut butter’s runny texture. I countered this by chilling the dough, which was a mistake. The batch I made before chilling the dough worked just fine. The chilled dough crumbled all over the place and was unusable until it came back to room temperature.
These cookies are quite good. And so easy!
Yield: About 20 cookies
- 1 cup natural, unsweetened peanut butter
- 1 cup sugar (plus a little extra for sprinkling, if desired)
- 1 egg
- Preheat oven to 350. Line a baking sheet with parchment paper or grease your cookie sheet.
- Beat the peanut butter and sugar until the mix gets a little fluffy and the sugar is completely incorporated.
- Beat in the egg.
- Bake 12-15 minutes until the bottoms start to brown (the tops and edges will not turn golden. At least not before the bottoms are charred and inedible).
- Remove from oven and allow to cool on the baking sheet for 5 minutes. Carefully transfer to a cooling rack and allow cookies to cool completely.