1 c natural peanut butter, recommended Laura Scudders
1/4 c honey
1 egg
2 T flour*
Preheat oven to 300.
Mix all ingredients together, stirring until smooth and creamy. Using small cookie scoop, divide batter into 18 balls. Place on ungreased cookie sheet 2" apart. Flatten with fork making cross-hatch marks. Bake 12-15 minutes. Cool on cookie sheet 5 minutes, transfer to wire rack and cool completely. Store tightly covered in refrigerator. Yield 18 cookies, 84 calories each.
These cookies come out very soft due to the use of honey in place of table sugar, but are cooked at 15 minutes.
*Substitute rice or almond flour for gluten free cookie.
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