Description
Enjoy freshly baked gluten-free peanut butter cookies with minimal ingredients and simple instructions.
Ingredients
Units
Scale
- 1 cup creamy peanut butter
- 1 cup white sugar
- 1 large egg
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 325°F.
- Add the peanut butter and sugar to the bowl of your stand mixer or a medium-sized bowl with hand beaters. Starting on low and working your way up to medium, mix the ingredients for 4-5 minutes until the peanut butter and sugar are combined and fluffy.
- Next, add the egg to the mixture, followed by the baking soda.
- Refrigerate the dough for 30 minutes, then portion into 1 ounce balls using a trigger-style ice cream scoop or measure two tablespoons per cookie.
- After measuring them out, roll each portion into a ball with the palms of your hands and set on a lined sheet pan.
- Next, give them their traditional cross-hatch design by pressing the top in both directions with the tines of a fork.
- Bake at 325°F for 12 minutes, then set the sheet pan on a rack for 10 minutes. After that, remove the cookies to the cooling rack until fully cooled before eating.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: dessert
- Method: Oven
- Cuisine: American
