Just before leaving on a trailer trip, I always make granola, a couple of main dish entrees for the trailer freezer, and cookies. (One simply can’t go on holiday without cookies!) But this time my right foot was giving me trouble, so standing too long was painful. I remembered that I had been wanting to try a gluten free peanut butter cookie, so no time better than the present to see what I could come up with.

And because I needed enough cookies to make it through 4 weeks, I made certain that the recipe I glommed together from several recipes posted on the internet would be large enough to accommodate my needs. And oh am I glad I did! These were the best peanut butter cookies I ever made, or tasted for that matter. They were so crunchy and so flavorful. And ever so simple and quick to fix. I didn’t even need my mixer. So not only was my foot happier, my mouth was seriously pleased with the results.

So next time you want a simple and perfect cookie, and don’t have the time or energy to spend getting out your mixer, creaming the butter and sugar, etc. etc., this is the recipe for you.

Mr. C’s only comment: “I think they would be great with chocolate chips in them too!” So next time, there will be mini chocolate chips in the mix. Still only 6 ingredients! Can’t be much simpler than that!

2 c. chunky peanut butter (not the old fashioned or freshly ground kind)

1 c. brown sugar, firmly packed

2 tsp. baking soda

2 lg. eggs

1 tsp. vanilla extract

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.

Stir the peanut butter, brown sugar, and baking soda together in a medium sized bowl. (I use a regular table knife for this process. Works great!)  

In a small bowl, beat the eggs and vanilla together. Add the egg mixture to the peanut butter mixture and stir until well blended.

Drop balls of dough using a small ice cream scoop onto prepared baking sheet 2-inches apart. Press down lightly with your fingers to flatten cookies a bit. Bake for 14-17 minutes or until edges and tops start to brown. If you prefer crunchier cookies, bake a minute or two longer. 

Remove pan from oven and allow cookies to cool on baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Note: For chocolate chip peanut butter cookies, add ½ cup mini chocolate chips to the batter.

And sorry about no picture of these cookies. Just too busy getting ready to leave on our trip to even think about snapping a picture. That, and my camera was already at the trailer anyway!