Peanut Butter Cookies

cup peanut butter  (JIF or Whole
Foods brand to avoid soy)

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)

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.

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. 

I got this recipe from “Taste of Home 30-minute

Feingold Stage 1

Written by Sheri Fortes - Visit Website

Author of "All Natural Mom's Guide to the Feingold Diet"

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