I avoid egg because of a food sensitivity and we try and stay away from most refined sugar for obvious reasons. But, I believe you’ll be hard-pressed to miss either one in this cookie.
If you too have similar food sensitivities or are simply looking for a healthier version of the peanut butter cookie, I am sure this version will please!
1 stick butter (or ghee)
1/2 cup honey
1/2 cup natural peanut butter
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1. Stir peanut butter and honey into softened butter.
2. In a separate bowl combine dry ingredients. Add dry ingredients to wet ingredients—stirring until well mixed.
3. Chill dough in the refrigerator (about 1 hour). Preheat oven 375 degrees. Roll dough into balls and press with fork to create a criss-cross pattern.
4. Bake 7-10 minutes, depending on the size of cookie. (They will be slightly golden when done. Be careful. Over-baking will scorch the bottoms.)