I discovered these peanut butter cookies thanks to the Whole Foods Recipes app. That’s easily one of my favorite apps, and it’s free! I have it on my iPhone, but it may be available for other mobile devices. You can also access these recipes on the website here: Whole Foods Recipes.
Anyway, this recipe is incredibly awesome. Not just because it’s for peanut butter cookies, which I love, but also because it takes so few ingredients and is so easy. I can’t believe I haven’t posted it on here before now. Very much my bad, sorry.
Gluten-Free Peanut Butter Cookies:
1 large egg
3/4 cup sugar (I use unbleached whole cane sugar, which is why it’s brown.)
1 teaspoon baking soda
1 cup creamy peanut butter
1/2 teaspoon gluten-free vanilla extract
The recipe also calls for 1/3 cup chocolate chips, which is an optional ingredient that I always include because for me chocolate is not optional. But for some crazy reason I didn’t include the chocolate chips this time. Temporary insanity or something, I guess.
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
Beat together the egg, sugar, baking soda, and vanilla with a mixer until well combined.
Add the peanut butter and continue beating until a soft cookie dough consistency.
If you’re using the “all natural” kind of peanut butter that has to be refrigerated and stirred, don’t over beat the cookie dough or it will become all crumbly and won’t stick together. Trust me on this one.
Drop dough with a disher onto baking sheet and use a fork to flatten tops.
Bake for 10 minutes, until set.
Cool briefly on cookie sheet then transfer to wire rack to cool completely.
That’s it. Super easy, and very yummy.