I came across a blog that had gluten free peanut butter cookies and she raved so much about them, I had to try them. Afterall, I'm so stuck on chocolate chip cookies, it's about time I try something new. They are fantastic cookies and both my girls liked them. The true test will be what my hubby says about them! Alex Thomopolous is a food blogger and a professional chef. Pay her a visit and check out her other fancy and easy recipes. A little shout out is the least I can to support other bloggers when they give me good ideas.
What you need:
1 c. smooth peanut butter (I prefer natural peanut butter for a better, healthier cookie)
1 tsp. baking powder
1 egg at room temperature
1/2 c. brown sugar
1 tsp. cinnamon
1 tsp. vanilla extract
What to do:
Mix all ingredients in a bowl until smooth. (I used electric hand mixer, or a whisk will do, too)
Roll dough into balls, about a tablespoon size and place on greased cookie sheet.
350 degrees for 10-15 minutes.
After 10 minutes, my cookies were still in balls so I took the good ol' fashioned fork and gently pushed each cookie down to get those fun criss-cross marks that peanut butter cookies are so famous for. Then I continued baking for another 4-5 minutes.
Take cookies out and let cool on baking sheet for 3-5 minutes. Then gently transfer the cookies to parchment paper or a cooling rack. Let sit for 10 minutes and they will become a bit crispier. Trust me, wait the 10 minutes. They aren't quite as good until they've been cooled to a firmer cookie.