But don’t let the gluten-free scare you away! These are amazing and simple and delicious and if you like peanut butter I bet you have all 4 ingredients on hand! They are crisp rather than chewy cookies. And unfortunately, they don’t travel well through the mail; they crumble. But cookie crumbles are good on ice cream or other desserts, too! And, after all the healthy vegetables, I thought we needed a simple little dessert for a Monday.
Peanut Butter Cookies (GF)
- 1 cup sugar
- 1 cup peanut butter
- 1 egg
- 1 tsp vanilla extract
- Preheat oven to 325.
- Ina large mixing bowl. Beat sugar, peanut butter, egg and vanilla together until well blended.
- Form cookies using a small scoop (mine is 1 Tbsp). Place a parchment-lined baking sheet. Flatten cookies slightly by making a criss-cross pattern with fork tines. (The pictured cookies were sprinkled with peanuts, but they fall off to easily & I would use the chunky peanut butter, option 1, below.)
- Bake for 10 – 15 minutes or until lightly browned. Cool for 2 minutes on baking sheet. Transfer to wire rack to cool completely. Makes app. 2 ½ dozen.This recipe was modified from a Parade magazine recipe contest.
Option 1: Use chunky peanut butter for a little more crunch. Option 2: Add a cup or two of mini-chocolate chips.