GLUTEN FREE Peanut Butter Cookies

1. 1

   Line baking sheets with parchment paper.

2. 2

   Using a mixer on medium speed, beat the egg, sugar, and vanilla in a large bowl until smooth.

3. 3

   Stir in the peanut butter until smooth.

4. 4

   Cover and refrigerate for 20 minutes.

5. 5

   Preheat oven to 350 F.

6. 6

   Scoop a heaping tablespoonful of dough and roll it between your palms to form a ball.

7. 7

   Place the balls on the prepared pans, leaving about 3 inches between each cookie.

8. 8

   Press each cookie with the back of a fork twice in opposite directions to make a crisscross pattern.

9. 9

   Bake for 12 to 15 minutes, or until lightly browned.

10. 10

    Cool on the pan for 5 minutes, then carefully slide the entire parchment sheet (with the cookies) from the pan to a wire rack to cool completely.

11. 11

    *This recipe makes about 2 dozen cookies.

12. 12

    *

13. 13

    **Cookies will keep at room temperature in an airtight container for 4 to 5 days.

14. 14

    **

* Per serving · 4 servings · Values may vary.

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