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Foody Friday

The corny weekday names continue. Initially, Fun Friday topped the list. I erased that idea. I wasn't sure how many more times I could get away with telling you about my daily hike up Mollie's trail. I enjoy it, but I wan't to give you something different.

If you have been with me for a while you know my number one passion is the outdoors, preferably hiking. If I can't commune with nature, I like to do crafts. My interests don't stop there, that is just two biggies. Next would be cooking. That's how Fun Friday became Foody Friday. Whose to say Foody Friday can't be fun also.

No words of wisdom. No jokes. No daily inspiration. Just some good ole home cooking.

This has got to be the quickest and easiest cookie recipe ever. My friend, Dee shared it with me several years ago.

Gluten Free Peanut Butter Cookies


1 cup peanut butter (creamy or crunchy)

1 cup of packed light brown sugar

1 egg

1/4 cup gluten free flour (I use Bob Red Mill 1to1)

1/2 teaspoon salt (optional)

1 teaspoon vanilla

Note: The only ingredients I measure are the packed brown sugar and egg. Everything else I eyeball.

Mixer to mouth about 25 minutes


Preheat oven to 375 degrees (F)

Place all ingredients in a mixing bowl.

Mix well with mixer. Only takes about 30 seconds to 60 seconds.

Using a large ice cream scoop (I use a Pampered Chef large scoop), drop mounds on a cookie sheet about 2 inches apart. If scoops are full, you will only get 11 cookies. If you don't quite fill the scoop, you can squeeze out that 12th cookie.

Using a fork, gentle press the cookies forming a criss-cross pattern.

Bake for 13 minutes.

When edges are slightly brown remove from oven. Let set for 5 minutes.

Place on cooling rack. Let set another 5 minutes.

Optional step - dust with powdered sugar.



1 Comment

Apr 09, 2020

I’m going to try to make a kosher for Passover version tomorrow

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