Gluten-Free Peanut Butter Cookies

Throughout the day today I heard many people joking that everyone should have off on the Monday following the Super Bowl. My opinion is that everyone should have off on Mondays.

Problem solved.

So, while everyone is walking around in an “I stayed up too late, ate too many nachos, drank too much, I’m too old for this” haze, I’ve got cookies to help pass time until Tuesday.

Gluten-Free (flourless) Peanut Butter Chocolate Chip Cookies


1 cup peanut butter (Tip: to help prevent the peanut butter from sticking to your measuring cup, spray the cup with non-stick spray before scooping your peanut butter into it)

1/2 cup sugar

1 tsp baking soda

1 tsp vanilla extract

1 egg

chocolate chips (optional, I used dark chocolate)


These may be the easiest cookies you’ll ever throw together. This means that even in your most tired or hungover state, you’d have a hard time messing these up.

Here’s what you do: Preheat oven to 350F and line a baking sheet with parchment paper. Measure and dump all ingredients into a large bowl and beat with an electric mixer until all ingredients are well-combined. Stir in your chocolate chips. The dough may be a little tough to work with so, after washing your hands, feel free to mix manually if needed to incorporate the chips.

Roll dough into balls and gently flatten as you place them on to a parchment paper lined baking sheet. Press the back of a fork onto them to create the criss cross markings.

Bake for about 10 minutes. Allow to cool completely before handling, as they may break easily if they are not set first.

Now sit down, pour yourself a glass of milk (because wine and peanut butter cookies do not go together) and enjoy.