1 12 cups confectioners' sugar
1 cup creamy peanut butter
1 eggs (slightly beaten) or 14 cup Egg Beaters egg substitute
1 teaspoon gluten-free vanilla extract
Mix all ingredients in bowl. Roll dough into 1" balls and place on greased cookie sheet. Press each ball with fork to flatten in a crisscross fashion. Bake in oven 8-10 minutes at 325F.