Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

In a mixing bowl cream together peanut butter and 3/4 cup of sugar. Add baking soda and salt and stir until well combined. Add beaten egg and stir. Add chopped peanuts if using.

Using a medium cookie scoop, scoop dough into balls. Roll in white sugar if desired. Place dough balls on prepared cookie sheets and flatten slightly with fork tines in a cross hatch pattern (see photo).

Bake in the preheated oven for 12-15 minutes, until golden brown. Let cool for a few minutes on cookie sheets before transferring to cooling rack to cool completely. Store cookies in an airtight container for up to 1 week.

{Julia’s notes: I didn’t line the cookie sheets with parchment paper since I didn’t have any on hand. I just lightly sprayed the pans with oil. I didn’t use the chopped peanuts. Why use creamy peanut butter and then add chunky peanuts? I like my PB cookies “chunk free.” I used The Pampered Chef medium cookie scoop and it made 16 cookies with no extra batter. Mine were perfectly baked in 12 minutes.}

Recipe from: Gluten Free Cookies by Luane Kohnke.