Peanut butter cookies are perennially delicious and always welcome, no matter what time of year. I've been using this recipe even before I stopped eating gluten -- it's amazingly both gluten- and dairy-free, although absolutely nothing is lost in the taste/texture departments.
I originally found the recipe on the Whole Foods website. They recommend adding chocolate chips, but why mess with perfection?
Recipe makes about 3 dozen cookies.
You will need:
- 1 large egg
- 3/4 cup sugar
- 1 tsp baking soda
- 1 cup creamy peanut butter
- 1/2 tsp gluten-free vanilla extract
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Combine all of your ingredients in the bowl of your standing mixer, using the paddle attachment. Spoon them onto the parchment paper, press them down a bit, and use a clean fork to make a criss-cross pattern. Bake for 10 minutes, then transfer to a wire rack until they're completely cool.
I doubled the recipe recently and sent a few cookies off to friends. And ate about 10 myself immediately.
PS - Make your own peanut butter!
