Peanut Butter Cookies {gluten & lactose-free}
The perfect peanut butter cookie just happens to be super easy to make and also gluten & lactose-free.
Servings: 12 large or 24 small cookies
Ingredients
- 1 ¾ cups (393 g) light brown sugar packed
- 2 large eggs at room temperature
- ½ teaspoon vanilla extract
- 1 ¾ cups smooth peanut butter roughly 1-16oz jar
- Coarse-grained sea salt
Instructions
- Preheat the oven to 350 F and line a baking sheet with parchment.
- Whisk together the light brown sugar and eggs until well-incorporated (by hand in a medium bowl or in a stand mixer on medium). Whisk in the vanilla extract. Fold in the peanut butter with a spatula until the cookie dough is smooth and the peanut butter is fully incorporated*. The dough will be just a little softer than Play-Doh.
- For the large cookies, scoop the dough into 2-inch (2 - 2 ¼ ounce) balls. For the small cookies, scoop the dough into heaping tablespoons. Place on the parchment-lined sheet, and freeze for 15 minutes before baking (or cover and store overnight in the refrigerator).
- Sprinkle each dough ball with a few grains of the coarse sea salt just prior to baking. Turning the sheet pan halfway through baking, bake the large cookies for 20 minutes and the small cookies for 15 minutes. When done, the cookies will be lightly golden and slightly cracked on top. Keep a careful eye on these, they move quickly past perfect to overbaked.
- Cool completely on a wire rack, then serve.
Notes
*This step is trickier if you are using all-natural peanut butter and the oil has separated, because the drier peanut butter won't mix in as well. First whisk or beat your separated peanut butter until it's smooth, then add to the sugar-egg-vanilla bowl.