Last Friday, I dropped off four Peanut Butter Cookies to a colleague as a simple, “happy-Friday-eat-these-with-your-coffee” treat. I come to find out that somehow she had rationed just a few cookies so that she could share them with both her mum and boyfriend. So sweet.
Naturally, the next step was to make an entire batch to take to work so that she could take them home and maybe we’d share a few among our small tribe. The problem in baking for my office is there is one (out of five) who is gluten free. So, I made a small batch of a GF recipe that came highly recommended and tweaked it a little, of course. I never have high hopes for gluten-free baking, but these were wonderful! This gluten-loving lady would have happily snacked on these any day. Can’t wait to hear reviews from the source tomorrow, but this recipe is so simple, you may as well just see for yourself.
Gluten-Free Peanut Butter Cookies
- 1 c. crunchy peanut butter
- 1 c. sugar
- 1 egg
- 1 tsp. baking soda
- 1 tsp. vanilla
- pinch of kosher salt
- 1/2 c. chocolate chips
- Preheat oven to 350F.
- Line a baking sheet with parchment paper.
- Combine all ingredients with electric mixer.
- Roll dough into 1-1.5″ balls and place on lined baking sheet.
- Bake 12 minutes. They will seem soft and gooey upon removing from oven, but allow to cool on a sheet until stable enough to move. Unless, that is you like a very crispy cookie, then keep it baking.
Note: This recipe made 10 large cookies. If you make smaller cookies, cut the baking time down to 9-10 minutes.