Four Ingredient Gluten-Free Peanut Butter Cookies

The classic peanut butter cookie comes together in just four ingredients for a delicious gluten-free cookie, both sweet and salty.

Who doesn’t love a Monday holiday? Having an extra day added on to the weekend is always welcome and typically for me, the four day work week after flies by as I’m busy cramming everything in with one less day. The extra day off was perfect for us in Boston because surprise, surprise, we had another big snow storm this weekend!

On snow days, there are lots of ways to spend your time- reading a good book, catching up on your favorite TV shows, getting organized around your home, watching movies, the list goes on… I know a lot of my friends have spent some of their snow days trying out new recipes and baking. I started thinking about that and wanted to share a recipe where it is highly likely you have all the ingredients you need already in the house. Because not many of us want to make a grocery store run during or even a few days before a blizzard- it’s just not fun!

The four ingredients in these Peanut Butter Cookies are probably already in your kitchen, just waiting to be made. Combine an egg, peanut butter, sugar and vanilla extract and voila- you have these delicious Four Ingredient, Gluten-Free Peanut Butter Cookies! Just try not to eat them all in one snow day 😉

xoxo, Jenna

PS- How cute is the napkin above? I love anything black and white! They are handmade right in Massachusetts- get your own everyday napkins here!

You’ll Need:

Recipe makes 18 cookies

• 1 cup of granulated sugar
• 1 cup of your favorite creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract

To Make:

Pre-heat your oven to 350 Degrees F. Prepare a baking sheet by covering with parchment paper.

In a large mixing bowl, place 1 cup sugar, 1 cup peanut butter, 1 large egg and 1 teaspoon vanilla extract.

Using a hand or stand mixer, mix until well combined. The dough will be a little crumbly, but that’s the right texture.

Using a cookie scoop or tablespoon, scoop cookie dough onto prepared sheet.

Create the cross-hatch pattern on the top of each cookie with a fork pressing down in one direction first and then the other.

Place in oven and back for 9-11 minutes or until golden brown on bottom edges.

Allow to cool on cookie sheet for 5 minutes before transferring to wire cooling rack.