An easy flour-free cookie that keeps and travels well. Great for the wheat-free lunchbox!
Yield: about 2 doz. cookies
Before you make these for school, check to make sure that peanuts are ok - so many schools these days have to accommodate peanut allergies. If you need to avoid nuts - or if peanut butter just isn't the thing where you live (Hello, British Commonwealth!), try something like Sunbutter - it's kind of like peanut butter, but derived from sunflower seeds.
Preheat oven to 350°F.
Beat eggs, stir in peanut butter and sugar.
Batter will be a little gloppy. Drop by small spoonfuls on ungreased baking sheet. These spread while baking, so give each cookie some elbow room. It's kind of cool, really: even the sloppiest spoonful of batter will spread into a nice, neat, round cookie shape. Bake at 350°F for 10 to 12 min., until edges of cookies are golden brown and the tops are no longer moist. (Taking them off the tray too early they'll be too fragile and kind of smoosh up and no longer have that nice round cookie shape.)
Submitted by Gretchen Grant Contributed on: and modified on Tuesday January 22nd, 2008