So tell me if you ever have this problem: you bake a whole batch of cookies, and then realize that you now have so many cookies that you could never possibly eat? No? Well then, this post may not be for you. I personally love a good cookie warm out of the oven, but Jeff and I can somehow never finish a batch, so it always feels kind of wasteful to bake them. That's why I freaking love this recipe - it makes just five cookies and is super easy and fast to whip up, plus it doesn't make a huge mess. And, you know, cookies. It's hard to go wrong with those.
This recipe is also gluten free (say whaaaaa, I know!) and this super gluten eating girl still likes them (which can be hard for a gluten free baked good), so, go and make them all of you non gluten eaters!
Gluten Free Peanut Butter Cookies (from Plated)
Makes just 5 cookies!
1 egg (you're only going to use half though!)
1/4 cup granulated sugar
1/4 cup peanut butter
1/4 tsp baking soda
2 TB peanut butter chips (or semi-sweet chocolate, I used those once and they were really good)
Preheat oven to 350. Grease a baking sheet (preferably with butter, but I know some of you are going to use cooking spray and that's a-okay too.
In a small bowl, whisk egg. Reserve half for eggs in the morning.
In a medium bowl, stir together half of egg, sugar, peanut butter, and baking soda until well combined. Stir in peanut butter chips.
Roll cookie dough into 5 evenly sized balls and evenly space on cookie sheet. Bake 10-12 minutes, until edges are golden brown. Let cool 3-5 minutes and serve warm (preferably with a glass of milk!)
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