1 cup creamy peanut butter
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
A pinch of salt
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the creamy peanut butter, granulated sugar, egg, vanilla extract, baking soda, and a pinch of salt. Stir everything together until well combined. The dough should be thick and slightly sticky.
Form Cookie Dough Balls:
Scoop out spoonfuls of cookie dough and roll them into 1-inch (2.5 cm) balls. Place them on the prepared baking sheet, leaving some space between each cookie.
Flatten with a Fork:
Use a fork to gently press down on each cookie ball, creating a crisscross pattern on the top. You can dip the fork in sugar to prevent sticking.
Bake in the preheated oven for about 10-12 minutes or until the edges are slightly golden. Be cautious not to overbake; the cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies have cooled, they are ready to enjoy. These flourless peanut butter cookies are naturally gluten-free and have a delightful nutty flavor.
This simple and delicious recipe results in soft and chewy peanut butter cookies that are perfect for anyone following a gluten-free diet.