May 22, 2022

Maple gluten-free peanut butter cookies (flourless, dairy-free)
1 1/2 cups of creamy peanut butter
2 teaspoons vanilla extract
1 egg, beaten (see recipe notes for using egg substitutes)
Preheat and Line: Preheat oven to 350F and line a large baking sheet with parchment paper.
Mix Peanut Butter with Sugar: Mix the peanut butter with sugar until sugar has dissolved.
Add Vanilla and Egg: Add in the vanilla essence and egg, and then stir until you get a homogeneous cookie dough.
Scoop Cookie Dough into Balls: Using a teaspoon or a melonscoop one tablespoon of cookie dough and then roll it between both palms until you form a golf-ball sized ball. Repeat until you have used up all the cookie dough (you should get between 12 to 14 balls).
Place Dough Balls on Cookie Sheet: Place cookie dough balls in one single layer on the baking paper, leaving about 2 inches of space between each of them (you may need to bake the cookies in 2 batches depending on the size of your baking sheet)
Press Criss-Cross Pattern: Use the back of a fork to press down the balls in a criss-cross manner to flatten the dough slightly.
Bake Until Golden Brown: Bake for about 10 to 12 minutes, or until they turn a lighter brown (they will look slightly undercooked, but that’s fine as they will continue cooking with the residual heat).
Let Cool Fully: Allow cookies to cool at least 20 minutes before removing them from the pan (this is important because if cookies are still too hot, they will break when you move them).