Hubby had a bit of a pout over the holidays because he didn’t get to partake in the sweets as pretty much none of them were gluten free. Not that he didn’t eat (boy did we all eat) but I took pity and made up a batch of these flourless peanut butter cookies. They’re gluten free and awesome and would suit anybody’s sweet tooth. The key, however, to making sure that these are fab is using good quality peanut butter. I used Peter Pan Natural Creamy and they came out positively chewy and delicious. Makes about 18-24 depending on your size.
- 1 cup creamy peanut butter
- 1 cup white sugar
- 1 tsp baking powder
- 1 egg
- extra white sugar for rolling
- With your mixer, mix the peanut butter, sugar, baking powder and egg until thoroughly combined.
- Preheat your oven to 350 degrees.
- Cover your baking sheet with parchment paper (you don’t HAVE to do it but I think it makes it much less likely that the cookies will stick).
- Scoop out balls of dough and roll them in sugar, placing in rows on the cookie sheet.
- Mash each ball with the classic crosshatch pattern of peanut butter cookies–mash once with a fork then again at a 90 degree angle.
- Bake approximately 10 minutes.
- Remove from oven and allow to rest on cookie sheet for another 5 minutes before removing to wire racks to cool the rest of the way.