If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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