These cookies are flourless, for those who have gluten allergies. It also uses carob powder, a chocolate substitute.

This recipe is not appropriate for those with peanut, egg, or carob allergies.

2 cups peanut butter (crunchy PB makes for a nice texture)

2 cups sugar

2 eggs

2 teaspoons vanilla extract

1/2 teaspoon almond extract

1 1/2 tablespoons carob powder

Blend peanut butter, eggs, and extracts until smooth.

Add the sugar and carob powder and stir until combined. The batter should be a thick and dough like.

Drop tablespoon size blobs onto an ungreased cookie sheet, and bake at 350 degrees F until they set and are slightly crunchy around the edges.

Let cool, transfer to wax paper, and dust with powdered sugar.

Enjoy!