Flourless Peanut Butter Cookies Gluten Free

• 1 cup Creamy Peanut Butter
• 3/4 cups Granulated White Sugar
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1 Large Egg, Lightly Beaten
• 1/2 cups Chopped Unsalted, Roasted Peanuts (optional)
• Extra Sugar For Rolling

1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
2. In a mixing bowl cream together peanut butter and 3/4 cup of sugar.
3. Add baking soda and salt and stir until well combined.
4. Add beaten egg and stir.
5. Add chopped peanuts if using.
6. Using a medium cookie scoop, scoop dough into balls.
7. Roll in white sugar if desired.
8. Place dough balls on prepared cookie sheets and flatten slightly with fork tines in a cross hatch pattern (see photo).
9. Bake in the preheated oven for 12-15 minutes, until golden brown.
10. Let cool for a few minutes on cookie sheets before transferring to cooling rack to cool completely.
11. Store cookies in an airtight container for up to 1 week.
12. {Julias notes: I didnt line the cookie sheets with parchment paper since I didnt have any on hand.
13. I just lightly sprayed the pans with oil.
14. I didnt use the chopped peanuts.
15. Why use creamy peanut butter and then add chunky peanuts?
16. I like my PB cookies chunk free.
17. I used The Pampered Chef medium cookie scoop and it made 16 cookies with no extra batter.
18. Mine were perfectly baked in 12 minutes.}
19. Recipe from: Gluten Free Cookies by Luane Kohnke.

peanut butter, white sugar, baking soda, salt, egg, peanuts, extra sugar

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/flourless-peanut-butter-cookies-e28093-gluten-free/ (may not work)