Gluten-Free Peanut Butter Cookies

I honestly believe that peanut butter is one of the things that makes the world go round (sorry to those of you who are allergic). It has always been one of the staples of my diet growing up. There were peanut butter sandwiches (no jelly), peanut butter patties (also known as Tagalongs), I put peanut butter on my oreos, peanut butter chips and cups on ice cream, and just peanut butter on a spoon to lick as a snack. But strangely, I never really had peanut butter cookies.

So on one of my days off from work, I decided to try the ultimate peanut butter cookie. These cookies are gluten-free, flourless goodness. This means they’re pretty much pure peanut butter and sugar which is fine by me. They’re very crumbly but in the most delicious way. They are super easy and quick to make as well.

Gluten-Free Peanut Butter Cookies

(Recipe from Pastry Affair)

Makes 12 large cookies

 

Ingredients:

1 cup Peanut Butter – any texture will do, I used creamy

2/3 cup sugar

1 egg

1 tsp baking powder

 

Directions:

Preheat oven to 350.

In a mixing bowl, combine the peanut butter and sugar together. I used a wooden mixing spoon, which made the work easy. Once the sugar and peanut butter are combined, mix in the egg and baking powder.

Scoop out dough balls that are between 1 and 1 1/2 tablespoon in size. Place on a cookie sheet lined with parchment paper. Press down the balls with a fork cross-wise to flatten the cookie and create the iconic peanut butter cookie look.

Bake cookies for 10-14 minutes. They will still be soft when they come out of the oven so let them sit for 10 minutes or so to harden up.

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