Gluten-Free Peanut Butter Cookies
1 cup smooth natural peanut butter
3/4 cup packed light brown sugar
1 egg, beaten
1 tsp baking soda
1 tsp vanilla extract
1/2 cup mini chocolate chips
pinch of coarse sea salt
Preheat oven to 350.
Line a sheet pan with parchment paper or a silicone baking mat.
In a medium bowl, mix peanut butter and sugar until well combined.
Add egg, baking soda, and vanilla extract. Continue to stir until all ingredients are well mixed.
Fold in chocolate chips.
Using a small ice cream scoop or tablespoon, measure 8 cookies onto the prepared sheet pan, leaving about two inches between each cookie.

Gently press to flatten each cookie slightly.
Bake for 6 to 8 min until puffed and spread out.
Remove from oven, then sprinkle lightly with sea salt.
Using a spatula, transfer to a wire rack to cool.
Once completely cooled, store in an airtight container for up to 2 days.