- 1 cup peanut butter
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees.
- In a bowl, Mix peanut butter, brown sugar, egg, brown sugar, and vanilla.
- Fold in chocolate chips.
- Scoop onto a lined parchment paper. TIP: put hot tap water into a cup and place your scoop into the water every few times you scoop the dough. This will help the scoop by cleaning it and making it easier for the dough to come out.
- Bake 8-10 minutes. Let cool before eating! Since there is no gluten in this recipe, the cookies might be more crumbly when warm.
TIPS: I like to use Mexican Vanilla in all of my baking! For this recipe, I like to use Guittard Super Cookie semisweet chocolate chips. Any toppings of your choice will work!