So both of my kids are on a gluten-free casein-diet, which usually  means yummy, homemade cookies are a no-no as well.  Not the case with these bad boys.  A friend shared these with me, and I have made them several times, most recently with the dairy-free chocolate chips as an add-in for half of the brown sugar.  Enjoy!

*They do contain peanut butter though, so a no-go for anyone with a nut allergy

1 c. chunky or peanut butter

3/4 c. packed light brown sugar

1 large egg

3/4 t. baking soda

Heat oven to 350 degrees.  Use electric mixer to beat all ingredients in a large bowl until fully incorporated.  Drop level teaspoonfuls of dough onto the prepared baking sheet 1 and 1/2″ apart.  Bake until puffed and starting to lightly brown around the edges.  Let cool on sheet for 5 minutes then transfer to wire rack to cool completely.

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