Mrs. Fee-mehn's Gluten Free Super Easy Passover Peanut Butter Cookies

When I told the Head of Demolition there would be no bread, cookies, or pasta during Passover, her previous excitement about "MOSES!" was suddenly replaced by a somber, "Passover be ah-done soon?"

Little does she know she's in store for more delicious treats.  We've already made a flourless Death-By-Chocolate cake, and when she wakes up from nap, she'll discover these yummy cookies that her preschool teacher told me how to make.

They're SO easy that Mrs. Freedman just TOLD me the recipe out on the playground.  And I remembered it!  All the way home.  And then I wrote it here because by next year, I won't remember.


I had to bake them at 375 rather than 350, and leave them in a whole lot longer than ten minutes.  But that's because I had to use our top oven, which doesn't close all the way.

To make them, just mix together together all three ingredients, and roll the dough into small balls.  Put the balls onto a cookie sheet and press with a fork to make a pretty pattern on top.

Even the raw dough looks yummy, doesn't it?

I had to increase the sugar by a half cup (Mrs. Freedman's original recipe calls for only a cup of sugar) because I use an organic, all natural peanut butter with no sugar.  I figured, most people's peanut butters come sweeter than mine, so I was really only evening the score.

Plus there was just no way I could "press" anything with a fork with the gooey peanut butter I was using.

Here's the recipe. I left the oven temperature alone, because I figure that most people's ovens don't stay partially open the entire time the cookies bake.  But I put in the extra half cup of sugar because...I want to remember for next year.

Enjoy!