Recipe: Gluten Free Peanut Butter Cookies

My husband actually gets the credit for this recipe! These cookies, when finished, appear to be still "wet", but after they cool, they come together beautifully. We put chocolate chips on the hatch marks in different shapes before baking just for the heck of it when we want chocolate with our peanut butter...

1 cup peanut butter (creamy or crunchy - your choice - we use 365 Brand Creamy from Whole Foods or Skippy Naturals)

3/4 cup sugar

1 egg

1 tsp vanilla extract

Preheat oven to 350. Combine all ingredients in a bowl until thoroughly mixed. Shape by hand into approx. 1" dough balls and drop on ungreased cookie sheet. Press fork down on balls to create hatch marks. Add a few chocolate chips to the tops if desired! Bake 9 minutes.

These cookies are ridiculously rich - but they are addictive. Enjoy!