Peanut Butter-Cinnamon Cookies (Gluten-Free/Non-Dairy)
Recipe: #7262
December 15, 2011
Categories: Desserts, Cookies, Dropped, 5 Ingredients Or Less, 5-Minute Prep, Baby Shower, Birthday, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, July 4th Labor Day, Wedding, Oven Bake, Gluten-Free, Non-Dairy, Vegetarian, more
"These cookies really spread while baking so make sure that you space then generously. Amounts listed will not yield a lot of cookies, I only get about 12-14 but it will depend on how much batter you use for each cookie, you can double or triple amounts successfully. I just use a wooden spoon for mixing you can use either a spoon or an electric mixer. Note, adding in chocolate chips will not make them dairy-free"
Ingredients
Nutritional
- Serving Size: 1 (55.7 g)
- Calories 250.6
- Total Fat - 13 g
- Saturated Fat - 3.4 g
- Cholesterol - 17.4 mg
- Sodium - 110.2 mg
- Total Carbohydrate - 31.5 g
- Dietary Fiber - 1.9 g
- Sugars - 26.5 g
- Protein - 5.8 g
- Calcium - 20.4 mg
- Iron - 1.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Mix all ingredients in a bowl. Place rounded tablespoonfuls onto a generously greased cookie sheet spacing about 2-inches apart (these cookies spread while baking).
Step 2
Bake in a preheated 350 degree F oven for about 8-10 minutes.
Tips
No special items needed.