1
cup peanut butter (JIF or Whole
Foods brand to avoid soy)
cup peanut butter (JIF or Whole
Foods brand to avoid soy)
1
cup white sugar (we use C&H cane
sugar or organic from Costco)
cup white sugar (we use C&H cane
sugar or organic from Costco)
1 egg (we use organic)
1 tsp vanilla
(check for corn syrup)
(check for corn syrup)
Combine all ingredients and mix together until
creamy. Place small round balls
on ungreased cookie sheet at 350 degrees for 16-18 minutes. Flatten slightly with a fork and make an “X”
design. These will spread. Cool on rack.
Makes 24 cookies. Freeze leftovers in a large zip lock bag.
creamy. Place small round balls
on ungreased cookie sheet at 350 degrees for 16-18 minutes. Flatten slightly with a fork and make an “X”
design. These will spread. Cool on rack.
Makes 24 cookies. Freeze leftovers in a large zip lock bag.
These are good as a dessert in a school lunch, but not
good enough for a substitute birthday treat.
My son likes these with chocolate frosting on top. Or make a smiley face with chocolate chips.
good enough for a substitute birthday treat.
My son likes these with chocolate frosting on top. Or make a smiley face with chocolate chips.
·
I got this recipe from “Taste of Home 30-minute
Cookbook”.
I got this recipe from “Taste of Home 30-minute
Cookbook”.
Feingold Stage 1
Written by Sheri Fortes - Visit Website
Author of "All Natural Mom's Guide to the Feingold Diet"
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