These cookies are so easy to make and gluten-free to boot!
Slightly adapted from oven.ly
1 3/4 cups packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 3/4 cups smooth peanut butter
Coarse salt, for finishing
Optional: coarsely chopped semi-sweet chocolate, about 6 oz.
- Line a rimmed sheet pan with parchment paper or silicone liner.
- In a medium bowl, vigorously whisk together the light brown sugar and eggs until incorporated. Whisk in the vanilla extract. Add the peanut butter and mix well until completely smooth. Fold in the chocolate, if using. It should have a Play-Doh consistency.
- Using a scoop or a spoon, form the dough into 12 approximately 2-inch balls and place them on the prepared pan. For smaller cookies, use a heaping tablespoon.
- Sprinkle the dough balls lightly with coarse-grained sea salt. Stick the pan in the freezer for about 10 minutes. While cookies are chilling, heat the oven to 350°F. Bake for 20 to 22 minutes, (for smaller cookies, bake for 16 to 18 minutes) until lightly golden and cracked on top. Let cool completely before serving.