No, I don’t mean the best for gluten free, I simply and truly and really mean the best. Better than a Nutter Butter from Grandma’s cupboard, better than Diddy Riese in Westwood, just the best. They also have very few ingredients and are so very simple to make. They are always a pleasant surprise, they freeze well, and they travel well. They come out differently according to which peanut butter you use (organic, sweetened, etc). This recipe seems to be word of mouth around the gluten free world, although I hear it slightly differently. This is my favorite way:
Peanut Butter Cookies
Makes 20-24 cookies
1 cup peanut butter
1 scant cup sugar (I use organic cane sugar, do NOT use turbinado, or anything with a lot of texture) plus 2 TBSP for coating
1 egg, beaten
1 tsp baking powder
Preheat oven to 350. Line a tray with parchment paper. With a fork, mix together all ingredients. Roll into balls about 1-in in diameter. Place approximately 2 inches apart on cookie sheet. Dip a fork in the extra sugar and press cookies lightly in a crisscross. Bake for 8-10 minutes.
Note that these can be made slightly bigger than 1-inch, but don’t get too big or they’ll break apart.