I used to bake these peanut butter cookies ALL.THE.TIME when I was in university, and somehow I completely forgot about them until now! I was going through some old hand-written recipes of mine, and re-discovered this gem. They are insanely easy, addictive and delicious. Peanut butter in all its crunchy glory! And to top it all off, it's gluten free.
Before I get into the recipe, I would just like to note – I realise it’s tempting to use the healthy nut-butters instead of good-old-fashioned PB (like black-cat or yum-yum), but for these cookies I would recommend using the normal variety of peanut butter. Because there is no flour in this recipe, the thickness of the normal PB helps the cookies to hold their shape, and the healthy alternatives tend to be much more runny and oily than the usual PB.
Time: 20 minutes
Makes: 20-24 medium sized cookies
What you’ll need:
- 1 cup Peanut butter – it can be smooth or crunchy, whichever you prefer
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla essence
- A pinch of salt
- OPTIONAL: a hand full of roughly chopped mixed nuts OR chocolate chips
What to do:
- Pre-heat oven to 180C, and spray two baking/cookie sheets (with low edges) with cooking spray.
- Mix together all the ingredients, until well combined. No need for an electric mixer, a wooden spoon works well.
- Using two teaspoons, scoop the dough and shape them into teaspoon sized balls.
- Place these balls on the baking sheet, approximately 2-3 cm apart, and lightly press down on each with a fork. The cookies spread out quite a bit when baking.
- Bake for 15 minutes, until golden brown.
- Let them cool completely on the baking sheet before touching them, as they are still very soft when they come out the oven.
Store in an air-tight container for up to 2 weeks!