Gluten-Free Peanut Butter Cookies

GF PB Cookies
2 c Sugar Cookie Almond Butter or substitute your favorite Blind Spot Nutbutter

1 cup packed light brown sugar

1 cup granulated sugar

2 large eggs

2 teaspoons baking soda

1/2 teaspoon kosher salt

Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, mix together the nutbutter, sugars, eggs, baking soda, and salt until smooth.

Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on the prepared baking sheets. Using the tines of a fork, flatten each ball, creating a crisscross pattern.

Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes (the cookies will deflate as they cool). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

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About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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