I make these all the time, and they're very good. You can reduce the sugar a bit (3/4 c) if you like. Also, if peanuts are a concern, they're also good made with almond or sun(flower seed) butter. I'm thinking of trying them with Joyva tahini sometime, too. For a chocolate cookie, use chocolate flavored peanut butter or one of those hazelnut spreads might work (just adjust for sweetness).
Also, I find that lining the pan with parchment keeps them from sticking and makes clean-up a breeze! And you can form them into balls (dip your fingers in sugar first), rather than dropping them by the spoonful. The tip to use the back of a measuring spoon to make the indentation is genius! I'll do that next time.
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I make these all the time, and they're very good. You can reduce the sugar a bit (3/4 c) if...