This is the first recipe that I have ever made without flour. I have to say that it was nice to have all of these ingredients on hand and that these cookies are naturally gluten-free. I brought these to a family picnic as well. They were a hit!
1 c. creamy peanut butter 3/4 c. sugar 1 large egg 3/4 tsp. baking soda 1/2 tsp. salt 1 tsp. vanilla 1/4 c. mini chocolate chips, plus more for topping
Preheat oven to 350 degrees. Combine peanut butter, sugar, egg, baking soda, salt and vanilla and stir together until well combined. Stir in 1/4 cup of the chocolate chips. Scoop about 1 1/2 - 2 Tablespoons of dough and roll into a ball and place on an un-greased cookie sheet that has been lined with parchment paper. Press a few additional mini chocolate chips on top of dough ball. Repeat. Include 9 dough balls per cookie sheet. Bake for 10 minutes. Cool on cookie sheet for 5 minutes, then transfer to a wire rack and cool completely. Makes around 20 cookies.
These cookies are quite tasty, but I do have to say that due to peanut butter in them they did get a bit greasy as the days went on. If you're planning on eating just a few, I would recommend freezing the rest until you need them. Happy baking, friends!