Monday, April 26, 2010

Elizabeth's Fabulous Gluten-Free Dairy-Free Peanut Butter Cookies

Years ago, we made peanut butter cookies using a New York Times recipe. I don’t remember much about the recipe, but the cookies were certainly memorable. They were dry and bland and so disappointingly icky that they discouraged any future attempts at homemade peanut butter cookies…until I tried these.

My friend Elizabeth made me these cookies for my birthday. They’re the best peanut butter cookies I’ve ever had. They’re crispy on the outside and creamy on the inside and loaded with peanut buttery goodness.

And this is quite possibly the easiest cookie recipe ever:

1 cup natural peanut butter

1 cup natural sugar

1 tsp vanilla

1 egg

1. Place baking stone in oven and preheat to 400°.

2. Mix all ingredients together.

3. Using a spoon or an ice cream scoop, drop dough onto the baking stone. Gently smush each dough blob with a fork to give it that classic peanut butter cookie look.

4. Bake 8-10 minutes, until the cookies are just beginning to brown.

5. Allow cookies to cool on the baking stone for a couple minutes and then move them to a cooling rack.

*Note: Keep an eye on the cookies while they bake. The baking stone will get hotter the longer it stays in the oven so later batches will cook faster.

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