Try this unique take on gluten-free cookies from the University of Rochester's Chef Erik Mack-Davis. With creamy peanut butter and the sweetness of chocolate, this is a perfect dessert or snack.
1 cup smooth peanut butter
1 tsp. vanilla extract
1 cup powdered sugar
1 cup chocolate chips
1/2 tsp. baking powder
1/2 tsp. salt
- Mix peanut butter, egg and vanilla in large mixing bowl.
- Once combined, add powdered sugar, salt and baking powder and mix thoroughly.
- Once combined, add chocolate chops and mix to distribute. Spoon onto greased baking sheets leaving two inches in between cookies. Bake at 325°F for 8 to 10 minutes.
Recipe by University of Rochester (Aramark)