Fresh-Ground Peanut Butter Cookies

• 1 cup fresh ground peanut butter
• 1 cup sugar
• 1 large egg lightly beaten
• 1 teaspoon baking soda
• 1 teaspoon pure vanilla extract (Nielsen Massey is certified gluten free)
• 1/4 cup semi-sweet or dark mini-chocolate chips (optional)

1. Preheat oven to 350 degrees. Layer 2 cookie sheets with parchment paper.
2. Combine the sugar and baking soda in a mixing bowl.
3. Add the peanut butter; stir and combine with a wooden spoon.
4. Combine, and then add the egg and vanilla to the peanut butter mixture.
5. Stir, until all ingredients are incorporated. rnOptional add 1/4 cup mini semi-sweet or dark chocolate chips.
6. Drop walnut size dough rounds on your baking sheet. NOTE: this dough falls apart easily so you may need to shape the balls by hand - especially if you added chocolate chips.
7. Don't flatten but gently criss-cross the rounds with a fork.rnBake for 13-15 minutes (I usually go the full 15). The cookies may look underdone, but after cooling completely they will be nice and crispy.
8. After removing from the oven; let the cookies cool on the pan about 5-10 minutes before transferring to a wire rack. Cool completely.

fresh ground peanut butter, sugar, egg, baking soda, vanilla, semisweet

Taken from food52.com/recipes/12547-fresh-ground-peanut-butter-cookies (may not work)