Gluten-Free Peanut Butter Cookies
Smitten Kitchen
- 1 3/4 c dark brown sugar, packed
- 2 eggs
- 1/2 tsp vanilla extract
- 1 3/4 c creamy peanut butter
Whisk together all ingredients until smooth. Spoon heaping tablespoonfuls onto parchment lined baking sheet a good distance apart. Cookies will spread more than normal as they bake. Sprinkle cookies with coarse salt and coarse sugar. Place baking sheet in the freezer for fifteen minutes. Take tray out of the freezer. Bake at 350 for 10-15 minutes, depending on size.
Note: cookies taste considerably different from eating them warm out of the oven to letting them cool and harden for a day. Cookies will be chewy and the flavor more developed if you let them cool for a couple hours before eating them, but both are good.