My family is not gluten-free. So honestly, I don’t care if these are gluten-free peanut butter cookies or not. You may not care either. Or maybe you do. But whether you are GF or not, all you’ll care about is that these cookies are crazy delicious.
I feel for all you parents who have to deal with food allergies. It’s hard enough to get kids to eat as it is, without having to throw allergies into the mix. So gluten free or not, I’m declaring these cookies frigging delicious. They have quickly become my very favorite cookie. Maybe even my very favorite sweetie snack. I heart them. Truly.
Easy enough your kids can make ’em!
These cookies are made in one bowl with only a few ingredients. Flour and butter aren’t on the list either. So there’s that. Nice, right? Peanut butter, eggs, sugar, brown sugar, baking soda, salt and vanilla. THAT-IS-IT! Super easy!
Nina can make these cookies in her sleep. They are her thang! And, they come out perfect every single time. And I ask her to make them for me all the time. She’s like my little peanut butter cookie pusher. Crispy edges and chewy middles, peanutty and sweet but with juuuuust a hint of salt from the Himalayan Pink Salt sprinkled lightly on the top.
If you love peanut butter cookies, you absolutely need to try these. Gluten-free or not. These are easy and delicious. Win-Win!
- 1 c. smooth peanut butter (not oil on top type)
- 1/2 c. packed light brown sugar
- 1/2 c. granulated sugar
- 1 large egg
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp. kosher salt
- Pink Himalayan Salt ( or coarse sea salt) for lightly sprinkling
- Preheat oven to 350F
- Line cookie sheet with parchment paper and set aside
- In a large bowl or bowl of an electric mixer, beat peanut butter, brown sugar and granulated sugar until well blended, then add remaining ingredients (save the Pink Himalayan Salt for sprinkling the top)
- Using a large ice cream scoop (1 1/2 Tbls) scoop onto sheet, approximately 2 inches apart
- Flatten slightly with the tines of a fork (traditional criss-cross pattern) and lightly sprinkle tops with salt. Just a few grains are enough.
- Bake 10-12 minutes until edges are slightly browned and cookies are golden.
- Cool on pans for 2 minutes and transfer to a wire rack to cool completely
This recipe is from one of my favorite cookbooks, Alton Brown Everyday Cook. Every single page contains an amazing recipe and fun food photography. If you’re looking for a new cookbook to lose yourself in, this book has a ton of great stuff. And really, who doesn’t love Alton? The guy is a genius.
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