Peanut Butter Chocolate Chip Cookies, gluten & dairy free

I've been baking macaroons lately, the problem with making macaroons, not once, but twice is that my husband doesn't love coconut.  The poor guy would come home to find me baking only to realize I had made something he didn't like.  When I saw this recipe using his favorite flavors (peanut butter & chocolate) I knew I had to make them soon!  They turned out so good...maybe even the best cookies I have ever made.

Ingredients

1 cup peanut butter (smooth or chunky)
½ cup sugar
½ cup light brown sugar
1 egg
1 tsp baking soda
1/4 teaspoon salt
½ tsp vanilla extract
½ cup chocolate chips (Trader Joe's semi sweet are diary free)
Sugar for rolling

Mix all of the ingredients in a large bowl. Using a tablespoon, scoop and roll dough into balls and roll the balls in the sugar.

Place on a parchment lined baking sheet and flatten slightly, I did the traditional fork criss-cross but the shape didn't survive the baking. Bake at 350 degrees for 10 minutes or until the edges begin to turn a golden brown. Cool completely.  Enjoy!

 

One last note, these cookies are moist and soft but I must admit I slightly over-baked the second batch (just shy of being burned, really) and they were a big hit, too.  The more well-done cookies were drier and crumbly...so if you like a well done cookie, bake for a few minutes longer.