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Gluten-Free Peanut Butter Cookies

Prep:

30 m

Cook:

1 h 15 m

Ready in:

1 h 45 m

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These peanut butter cookies boast a dense flavor and a deliciously crumbly edge!

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Servings: 36

Creamy peanut butter

2 cups

Granulated sugar

1 ½ cups

Light brown sugar

½ cup

Large eggs

2

Baking soda

2 tsps

Pure vanilla extract

2 tsps

Kosher salt

½ tsp

Pre-heat the oven to 350°F/180°C/Gas Mark 4.
With an electric mixer, beat the peanut butter with granulated and brown sugars until light and fluffy. Reduce the speed and beat in the eggs, baking soda, vanilla extracts and kosher salt.
Line baking sheets with paper parchment.
Use a tablespoon to separate cookie-size portions of the dough; roll them into balls and place on the baking sheets.
Press each ball crisscross with a fork to form ½-inch thick cookies.
Bake for 6 minutes, rotate the pan and bake for 4 to 6 minutes more. Cool on the baking pan; transfer to a wire rack to cool completely. Enjoy!
Place the remaining cookies in an airtight container and store at room temperature for up to 5 days.

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