If you’re on the search for gluten free cookies this season, these nut butter treats might just do the trick. Made from mostly peanut or almond butter, they use just a bit of almond flour to hold them together, and are oh, so satisfying as a snack!
Gluten Free Peanut Butter Cookies
Yield: 18 cookies
- 1 cup natural peanut or almond butter
- 1 cup sugar
- 1 teaspoon Madagascar vanilla extract
- 1 large egg, slightly beaten
- 1/4 cup almond flour
- Coarse sea salt, for sprinkling
- Nuts and chocolate for dipping (optional)
Preheat the oven to 350º F and place the racks evenly spaced in the top and bottom of the oven.
In a medium bowl, mix the nut butter, sugar, vanilla, and egg until well combined. Stir in the almond flour gently just to combine. Spoon a small, rounded tablespoon of the mixture onto baking sheets with parchment or silpats, spacing approximately 1 inch apart. Flatten the mounds with the tines of a fork to make a crosshatch pattern. Sprinkle coarse salt on top of the cookies.
Bake until golden around the edges, about 10 minutes, swapping the top and bottom sheets halfway through baking process. Transfer to cookie racks to cool. Repeat with the remaining dough, and dip in melted chocolate and nuts if desired.