These cookies are also casein-free (CF), corn-free, potato-free, etc., and even grain-free, but not low-carb nor low-fat. They contain peanuts, mais oui.
- 1 Cup peanut butter (I use Creamy Jif)
- 1 Cup sugar
- 1 Egg
- 1 teaspoon GF vanilla (Many pure vanillas are GF. Many artificial ones are not.)
Preheat the oven to 375 F.
Spray a measuring cup with GF cooking spray (most are GF, except for the "baking" ones that have flour in them.) Measure the peanut butter in this cup.
Microwave the peanut butter on the "defrost" setting until it is warm but not hot.
Stir in the egg, then the sugar and vanilla. A whisk works well.
Drop by rounded spoonfuls (about 1 Tablespoon-size) onto a cookie sheet. Press a criss-cross pattern on top with a wet fork. Sprinkle with sugar if desired.
Bake for 10-12 minutes until puffed and beginning to brown at the edges.
Immediately and carefully remove the cookies from the baking sheet and cool on paper towels. The cookies will be soft and delicate while hot, but they firm into crisp cookies as they cool.