Peanut Butter Chocolate Chip CookiesTracy
Gluten free cookies that don’t taste it!
- prep time:
- 5 minutes
- cook time:
- 15 minutes
- total time:
- 20 minutes
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1/2 cup semisweet chocolate chips
- 1 large egg, beaten
- 1 tsp pure vanilla extract
Preheat oven to 350°F, with racks in upper and lower thirds. In a large bowl, combine all ingredients and stir with a wooden spoon until smooth. Divide dough into 24 portions, about 1 heaping tablespoon each. Roll each piece between your hands to form a smooth ball. Place dough balls, 1 inch apart, on two ungreased baking sheets. Using a fork, press on dough in two directions to form a crosshatch pattern.
Bake cookies until puffed and lightly golden, 10 to 12 minutes, rotating sheets halfway through. Let cookies cool on sheets.
(To store, keep cookies in an airtight container at room temperature, up to 3 days.)