Need a quick, gluten-free (and awesome) cookie? These are so quick to pull together and they taste pretty darn great! I often double the recipe. Peanut butter with dried fruit or mini chocolate chips is a great addition.
Ingredients
1 cup chunky peanut butter (I used a chunky peanut butter with bits of cranberry)
2 cups white sugar
1 egg
1 tsp vanilla
Instructions
Read Susie's Tips and Tricks below
1. Preheat oven to 350F.
2. Mix together all above ingredients.
3. Shape in small balls and place on a cookie sheet. Flatten with fork.
4. Bake 9 to 10 minutes until edges are crisp and center is set. Let sit for one minute and cool on rack.
Susie's Tips and Tricks
Recipe can be doubled; be prepared to use some muscle.
Use chunky peanut butter to give some body and chewiness.
No leavening agents are necessary.
I had a peanut butter with bits of cranberry - I highly recommend it. If you can't find this in a store, make your own - chop up 1/3 cup of cranberries and mix with peanut butter.
Add 1/2 cup miniature chocolate chips if desired.
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