These quick gluten-free peanut butter cookies require only four ingredients and are so easy to make that you can stir the dough together while the oven preheats. If you love chocolate, consider adding a generous handful of chocolate chips to the dough.
- 1 cup natural peanut butter, smooth or chunky
- ¾ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Preheat oven to 350° F. Line a baking sheet with parchment paper.
Combine peanut butter and brown sugar in a medium bowl. Mix until smooth. Add egg and vanilla extract. Stir to combine.
Drop 1-tablespoon balls of dough about 1 inch apart on the prepared baking sheet. Flatten the dough with the tines of a fork.
Bake until cookies are golden brown, about 10 minutes.
Allow cookies to cool on the pan for 2 minutes before transferring them to a wire rack to cool completely. Repeat with remaining dough.
Nutrition Analysis: 110 cal, 7 g fat, 10 mg chol, 60 mg sodium, 11 g carbs, 1 g fiber, 9 g sugar, 3 g protein.
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.