Gluten Free Peanut Butter, Chocolate Chip Cookies

1. 1

   Preheat the oven to 350u00b0F. Line two baking sheets and set aside.

2. 2

   Combine the peanut butter, brown sugar, eggs, baking soda, and vanilla in a large bowl

3. 3

   Use a large cookie scoop to portion out balls of the dough and place them, 1 1/2 inches apart, on the prepared cookie sheets. (You can also use moistened hands to form the balls, taking about a tablespoon at a time.) These cookies don't spread much, so flatten the balls slightly with your fingers.

4. 4

   Bake until the cookies are puffed and golden brown, about 12 minutes, rotating the baking sheets in the oven halfway through. Cool on the baking sheets for at least 5 minutes before transferring to a rack to cool completely. Store in an airtight container for up to 3 days.

5. 5

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* Per serving · 4 servings · Values may vary.