How To Make Peanut Butter Cookies

Another simple recipe that is good for anyone suffering from Chrohns, IBD, Or Ulcerative Colitis. This recipe is just in time for the holidays! This is a perfect way to get used to your milk replacement if you use one & are trying to find a decent way to make the transition!

Peanut Butter Cookies

Ingredients:

Dry

  • 1/2 cup granulated sugar
  • 1 1/4 cup sifted white flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt

Wet

  • 1/2 cup margarine or butter (Try dairy free if you have a really sensitive stomach)
  • 1/2 cup smooth peanut butter
  • 1/2 cup brown sugar (packed gently)
  • 1/2 tsp vanilla
  • 1 egg

Instructions:

1. Sift dry ingredients together in a bowl.
2. Thoroughly combine wet ingredients in a big bowl until a creamy texture is achieved.
3. Blend dry ingredients into wet ingredients a bit at a time with a spoon or fork. Switch to using your hands as it gets thicker. Mix well.
4. Roll into 1 inch balls.
5. Place on a very lightly greased baking sheet with 1 inch space around each one. I can fit about 12 on a standard sheet.
6. Press each ball down half way with a fork.
7. Bake at 375 degrees for 10-12 minutes. Watch & wait for the edges to get a bit brown.
8. Remove from baking sheet immediately and place on a cooling rack. They will feel a bit flimsy when they are still hot.
9. Allow to cool for 10-15 minutes then store in an air-tight container.

Makes about 2-3 dozen.

These are a great comfort food. I like to eat them with my favourite milk-replacement beverage, like rice milk. They might be good with chocolate chips, but I’ve never tried it.