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Author Notes: This cookie is an adaptation of one seen on a couple cooking shows; all used store bought creamy peanut butter. I kept it natural by grinding fresh ground peanuts; and I like the crunchy little bits of peanut it adds, too. Depending on my mood I add in a few mini-chocolate chips. - lapadia
Makes 20-24 bite size cookies
- 1 cup fresh ground peanut butter
- 1 cup sugar
- 1 large egg lightly beaten
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract (Nielsen Massey is certified gluten free)
- 1/4 cup semi-sweet or dark mini-chocolate chips (optional)
- Preheat oven to 350 degrees. Layer 2 cookie sheets with parchment paper.
- Combine the sugar and baking soda in a mixing bowl.
- Add the peanut butter; stir and combine with a wooden spoon.
- Combine, and then add the egg and vanilla to the peanut butter mixture.
- Stir, until all ingredients are incorporated. Optional add 1/4 cup mini semi-sweet or dark chocolate chips.
- Drop walnut size dough rounds on your baking sheet. NOTE: this dough falls apart easily so you may need to shape the balls by hand – especially if you added chocolate chips.
- Don’t flatten but gently criss-cross the rounds with a fork. Bake for 13-15 minutes (I usually go the full 15). The cookies may look underdone, but after cooling completely they will be nice and crispy.
- After removing from the oven; let the cookies cool on the pan about 5-10 minutes before transferring to a wire rack. Cool completely.
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
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