Christmas traditions in most homes include special Christmas treats: eggnog, peanut brittle, fruitcake, fancy cookies, candy canes. For anyone with dietary restrictions, Christmas can be a tough time of year. So as I was browsing my cookbooks recently, this recipe jumped out at me—it’s gluten-free, meaning I could make a treat for some of my friends who aren’t eating wheat.
Mix peanut butter, egg and sugar together until well combined. Add nuts and mix well. Roll into small balls; press to flatten with a fork. Place on ungreased cookie sheets. Bake at 350* F for 15-20 minutes or until golden. Cool on pan before moving to wire rack. When cool, drizzle with chocolate.
Tips: cookies may be frozen. Do not use light peanut butter in this recipe.
(I used unsweetened/unsalted peanut butter, white sugar, and substituted extra chocolate chips for the peanuts because I didn’t have any. I also just mixed the chips into the cookies because I was too lazy to drizzle chocolate on top. These are melt-in-your-mouth delicious, so I didn’t give away all of them. 🙂