Gluten-Free Peanut Butter Cookies
Gluten-Free Peanut Butter Cookies - soft peanut butter cookie made with 6 simple ingredients and 3 easy steps.
- 1 cup Adams All Natural Peanut Butter
- 1 cup brown sugar
- 1 egg beaten
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 tablespoon sugar to sprinkle cookies with or ¼ cup sugar, to roll dough in (OPTIONAL)
Preheat oven to 350F degrees.
In a medium mixing bowl, stir together all peanut butter, brown sugar, egg (beaten), baking powder and vanilla until well blended. It will look creamy, smooth and glossy. You should not be able to see any egg throughout the batter.
Using a cookie dough scooper, scoop the dough and then roll it in the ¼ cup of sugar until coated. Place dough on the cookie, you may use a fork at this time to make the traditional hatch pattern on top of the cookie. I didn’t do this. Bake 10-12 minutes. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving: 1cookie | Calories: 165kcal | Carbohydrates: 19g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 87mg | Potassium: 162mg | Fiber: 1g | Sugar: 17g | Vitamin A: 16IU | Calcium: 33mg | Iron: 1mg