This, right here, is my all-time favorite peanut butter cookie recipe. It just happens to be gluten-free and dairy-free. The high quantity of peanut butter and absence of flour make them melt in your mouth. They’re also crazy easy to make.
In about a minute and a half.
The mixture is wet and gooey at first, and seems like it wouldn’t be possible to roll into balls. For some reason the more you stir, the stiffer it gets.
It’s still pretty soft, so you can use a cookie scoop or spoon to drop the dough onto a parchment or silpat-lined baking sheet.
Obviously you have to bake them. But to get the dough stirred up takes approximately ninety seconds. Scooping it out might take another ninety. That’s real fast food.
90 Second Gluten-Free Peanut Butter Cookies
1 1/2 cups peanut butter
1 large egg
1 cup sugar (I use half white, half brown)
Stir everything together. Keep stirring if the mixture seems too wet.
Drop by the spoonful onto a parchment-lined baking sheet. Don’t worry about pressing them down with a fork – there’s no need to here.
Bake for 12-14 minutes, until pale golden around the edges. Transfer to a wire rack to cool. Makes about 2 1/2 dozen.
For more gluten-free recipes, check out Babble’s 25 Allergy-Free Foods!