These cookies are Kosher for Passover as well as gluten-free since they contain no flour whatsoever. They do, however, contain lots of peanut butter, so if a peanut allergy is a problem, try it with some other nut butter.
PREHEAT the oven to 375 degrees
- 1 Cup creamy or crunchy peanut butter
- 1 Cup sugar
- 1 Egg
MIX ingredients thoroughly with a spoon.
DROP by rounded teaspoonful onto an UNgreased baking sheet, leaving space for them to spread. (About 3 across on a regular size baking sheet is about the right spacing.)
BAKE for 15 to 20 minutes or until the color is a little more brown than it started out and it has a "set" look. The cookies will be very soft while hot; remove them carefully with a spatula and let cool on a rack.
Note: I found a recipe on line for the same cookies that wants you to bake them at 350 degrees for 6 minutes .... well, maybe it depends on your oven.