This cookie is not only quick and easy, using only 5 ingredients
but it has no flour and takes no time to make!
What could be better? You can avoid all sorts of allergies if you bypass the flour ingredient!
I found this recipe in a Woman's Day magazine and changed it to make it egg free.
It is a great recipe!
1 cup chunky or creamy peanut butter
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup canned pumpkin
3/4 tsp baking soda
Preheat oven to 350˚F.
Using an electric mixer or stand mixer place all ingredients in the bowl.
Beat all the ingredients until well mixed.
Drop by teaspoons for button sized cookies or by tablespoons for full size cookies onto a parchment lined cookie sheet. Flatten the cookies slightly.
Bake for about 8-10 minutes or until lightly brown around the edges.
Let cool on the cookie sheet for 5 minutes then transfer to a cooling rack.
I made a second batch using sunflower butter for my kids that are allergic to peanuts.
I added chocolate chunks to this batch. They were just as scrumptious as the peanut butter cookies!