Super Quick Peanut Butter Cookies-GF & DF

Peanut butter is a funny thing.

You can turn it into a savory sauce for noodles, no-bake confections for the holidays, or the ever classic favorite, straight up peanut butter cookies.  Speaking of cookies, peanut butter needs little in the way of help to bake up as such.  The following recipe is a kind of classic formula that has recently become popular again due to the demand of gluten-free, dairy free, and grain free recipes.

But this isn’t some fancy schmancy new development.  I remember making something like this when I was a kid and maybe rolling them in sugar before baking?  Not sure.  But throwing together treats with few ingredients is old hat in the foodie world and these cookies are a prime example.  They just happen to be naturally gluten and dairy free.  Which, in turn, makes them great for the masses, just in case you need something that covers all your bases with guests.

In the end, what is really important here is that they taste good.  They taste awesome, actually, and may just replace your classic peanut butter cookie.  They are just so much more….peanut-ty…than other cookies.  Like, the essence of peanut butter in cookie form.  I still kind of marvel that you can put so few things together and have them bake up so perfectly cookie-like.  Because they are so wonderfully simple, they are the perfect platform to use in other applications.  For example, I highly recommend putting a scoop of chocolate and vanilla swirled ice cream between two of these.  I mean, its just…*sigh*…outrageously good.  Crumbled up and added to a bowl of vanilla frozen yogurt?  Also not a terrible idea.  Neither is using them as a scooper for applesauce.

Do YOU do anything special with your peanut butter cookies?
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Gluten-Free Peanut Butter Cookies
I have never tried making this with almond butter, but I have no doubt it would be fantastic.

1 c creamy peanut butter
1 c sugar
1 large egg
3/4 tsp baking soda

Combine all ingredients in a medium bowl.  Drop by rounded teaspoonfuls onto a sprayed or parchment covered sheet pan and bake at 350 for 9 minutes.  The cookies should be just barely golden around the edges.  Let cool on the pan until set enough to remove with a spatula.