- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Additional sugar for rolling (optional)
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Mix Wet Ingredients:
In a large mixing bowl, combine the creamy peanut butter, granulated sugar, egg, and vanilla extract. Mix well until all the ingredients are fully incorporated.
Add Dry Ingredients:
In the same bowl, sprinkle the baking soda and salt over the peanut butter mixture. Gently mix until the dry ingredients are fully combined with the wet ingredients.
Shape the Dough:
Using your hands, scoop out small portions of the dough and roll them into balls, about one inch in diameter. If desired, you can roll each ball in additional sugar for a slightly crunchy exterior.
Place on Baking Sheet:
Arrange the dough balls on the prepared baking sheet, leaving some space between each cookie. You can use a fork to flatten each cookie slightly and create a crisscross pattern on top.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Keep in mind that the cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies have cooled, they are ready to be enjoyed! Serve with a glass of milk or your favorite non-dairy alternative.
These gluten-free peanut butter cookies are a delightful treat for anyone, whether or not they follow a gluten-free diet. Enjoy the rich peanut butter flavor and soft, chewy texture!