My amazingly talented pastry chef friend Elizabeth made these for a luncheon the other day and I had to have the recipe. You know when people say, “This tastes good for a gluten-free cracker,” or “Not bad, for a vegan cupcake.” Well, these cookies are just good. No qualifiers, just good. There are multiple versions of this recipe all over the web, but Elizabeth has perfected it. They are so easy to make (one bowl, people!) and dangerously delicious.
Gluten Free Peanut Butter Cookies, Elizabeth’s Way
Makes 15 cookies
Elizabeth’s note: I prefer the grocery store kind, not the healthy all- natural peanut butter that I would use for a sandwich!
1 cup peanut butter (smooth or chunky)
½ cup sugar
½ cup light brown sugar
1 teaspoon baking soda
1/4 teaspoon kosher salt
½ teaspoon vanilla extract
½ cup chocolate chunks or chips
Sanding sugar for rolling (or raw sugar works, too).
Preheat oven to 350 degrees. Combine all of the ingredients in a large bowl and stir to combine. Roll tablespoon-sized pieces into balls (I use my ice cream scooper) and then roll the balls in the sanding sugar.
Place on a parchment lined baking sheet and flatten slightly. Bake cookies for 10 minutes or until the edges begin to turn a golden brown. Remove from oven and let cool for about 5 minutes. Remove from baking sheet and let cool completely on a wire rack.
Valerie tip: I’m sure this is a tip everyone uses, but I had to share. When measuring out peanut butter, spray your measuring cup with oil (I have spray grapeseed oil that I use), then load in the peanut butter and it will slide right out, mess free and the perfect measurement.