(Not the best Gluten Free, but plain old THE BEST)
These cookies happen to be naturally gluten free, soy free, grain free, and dairy free!
Ingredients
Natural Peanut Butter - 1 Cup
Sugar, granulated - 1 Cup
Vanilla Extract - 1 tsp
Egg, large - 1
Smoked Paprika, Maldon’s flaky salt, & Turbino Sugar (sprinkle on cookies just before baking)
Directions:
Preheat oven to 350 degrees F. Make sure one rack is in upper third and the other is in the lower third of the oven space.
Get 2 cookie sheets ready (use parchment if you like, but not necessary)
Combine first 4 ingredients and stir until smooth. This cookie dough is kind of sticky. Use a small cookie dough/ice cream scooper to get consistently sized cookies (about 1 T size). Space at least 1” between each scoop on cookie sheet. Use a fork to press cookies down. Do it twice so you get that cross hatch look. To keep dough from sticking, dip fork into water before pressing on cookies. Once all the cookies are cross hatched, sprinkle them with paprika, flaky salt, and Turbino sugar. This is what makes them special!! Don’t skip this step.
Place one cookie sheet on each rack. Bake for 10 minutes or until light golden brown. If you want, rotate the sheets half way between cooking time. Use a good, straight edge spatula to remove the cookies from the sheet and place on a wire rack to cool completely.
Good luck not eating all of these in two days! They are amazing.
I will add photos when I make my next batch!
