We've been having a cold couple of days around here and yesterday we got quite a bit of rain. With summer weather right around the corner, I decided to bake some cookies while I still could. We love peanut butter cookies so I whipped up a batch.

These are so easy and quick to make! They don't use flour so they are gluten free provided you use gluten free peanut butter. They bake up crispy on the edges and soft in the middle and are also super moist. They aren't dry or chalky like the ones baked with flour. This has been my go-to recipe for years!

1 cup peanut butter (chunky or smooth)
1 cup packed brown sugar
1 large egg
1 tsp baking soda
1 tsp vanilla extract

Preheat your oven to 350°F

1. Mix all your ingredients until they are well combined.
2. For large cookies, roll heaping tablespoons into a ball. You'll get about 18 cookies this way.
    For smaller cookies, a scant tablespoon rolled into a ball will yield about 24 cookies.
3. Place your rolled cookies on a cookie sheet lined with parchment paper.
4. Using a fork, press each cookie down in a criss-cross pattern.
5. Bake for 10-12 minutes and cool 5 minutes on the cookie sheet then transfer to a cooling rack.

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