Laurie's Famous Gluten-Free Peanut Butter Cookies
Laurie's Famous Gluten-Free Peanut Butter Cookies
I still remember the first time I tried my friend Laurie’s peanut butter cookies. It was that first bite that quickly led to my second and then third cookie in a row, just like that. No diet or concept of trying to eat healthy every crossed my mind as I was completely and utterly overwhelmed with sweet nutty peanut-buttery deliciousness! I used to look forward to these cookies every Christmas at her cookie exchange, but now, I can enjoy them whenever I want! And if that wasn’t enough, they are gluten-free and you wouldn’t even know!
Yield: 1 dozen cookies
Oven: 325ºF
Preparation time: 5 minutes
Cook Time: 12 – 14 minutes
1 egg, room temperature
1 cup granulated sugar
1 cup smooth creamy peanut butter, like reduced or full-fat Skippy or Jiffy
as needed, finishing sugar (or granulated sugar) to garnish
Method:
1. Preheat oven to 325ºF.
2. In a medium size bowl, add egg and lightly whisk to break the yolk. Add sugar, and whisk until smooth. Add creamy peanut butter, and using a whisk or spatula, combine until smooth. Note: You may find that starting with a whisk then finishing with a wooden spoon or spatula as the dough stiffens may work best.
3. Using a cookie scoop or kitchen spoon, evenly divide dough into 12 round balls.
4. Using a dinner fork, gently press down leaving a mark. Make a cross-hatch by gently pressing your fork again but in the opposite direction. Repeat with the remaining cookies.
5. Evenly divide 6 on a parchment lined baking sheet and sprinkle approximately 1/8 – 1/4 teaspoon of finishing sugar to cover each.
6. Place in preheated oven and allow to bake until the bottom is slightly golden in color, approximately 12 – 14 minutes.
7. Remove from oven and allow to cool on the baking sheet for 5 minutes before serving.
8. Best served with an ice-cold glass of milk!
Kitchen Note: Feel free to make the cookies bigger or smaller but be mindful that cooking times will change. Also consider chopping peanuts and adding them right before the finishing sugar to garnish.