When the hoopla of Halloween is over, what do you do with the pumpkin? Make pie of course. I had thought that I would now present you all with this great gluten free and vegan pumpkin pie recipe but upon review it seems that I already did that back in 2021! Anyway, here’s a link to that pie recipe. It’s as good this year as it was back then.
So that leaves me in a “what to do” moment. As luck would have it, last night we had the grannies over for the weekly Sunday dinner. Since there was nothing for dessert and we were low on time I had to come up with something that was fast and required ingredients that we already had. These 4 Ingredient, Gluten Free Peanut Butter Cookies fit the bill, so when you’re low on time or are looking for a quick and easy yet still damn yummy dessert look no further.
4 Ingredient, Gluten Free Peanut Butter Cookies.
Course: DessertCuisine: Vegan, Gluten FreeDifficulty: Easy6
servings10
minutes12
minutes22
minutesIngredients
1 cup of natural peanut butter
3/4 cup of oat or almond flower
4 Tbsp of maple syrup
1 tsp of vanilla
Directions
- Preheat the oven to 350° F.
- Mix together all the ingredients in a large mixing bowl.
- Line a cookie sheet with parchment.
- Divide the dough into 18 pieces and roll between your palms to make 18 small balls and arrange evenly on the cookie sheet.
- Press each cookie with the back of a fork to flatten them down and create a nice look. Make sure the cookies aren’t touching.
- Bake for 12 minutes.
- Let cool for at least 10 minutes before devouring.
Notes
- Sticking to the spirit of using what was on hand, I used 1/2 a cup of oat and 1/2 a cup of almond flour in the pictured cookies.
- Be sure to use natural, just peanuts peanut butter for best results.