Flourless, sweet and salty goodness.
Short on time and ingredients? These gluten free cookies are as easy as a jar of peanut butter sitting in your pantry and an egg in the refrigerator. They can also be made quick enough that you can have them finished before your morning coffee break (no really, we tried it), and the end result is a perfect combination of sweet and salty.
- 1 cup crunchy, salted peanut butter
- 1/3 cup organic turbinado sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chips
In a bowl, combine egg, sugar and vanilla extract. Add in peanut butter and chocolate chips and stir together.
Scoop out about a tablespoon of dough and roll into a ball. Place on greased baking sheet and flatten carefully with a fork.
Bake at 350F for 12-16 minutes.
Let sit for a couple of minutes before transferring them to a cooling rack.
Every month on Sunday Recipe, we bring you a new theme of recipes, perfect for whipping up on a Sunday. For April it’s all about food that’s easy to travel with, perfect for your spring outings. Enjoy!
Images: Anna Brones