Don't be fooled by the simple ingredient list, these gluten free peanut butter cookies taste just like the real thing, but without the flour! They're thin but chewy and bursting with peanut butter flavor.
Preheat the oven to 325 degrees Fahrenheit (not 350!)
In a medium mixing bowl or bowl of a stand mixer, beat together the sugar and peanut butter.
Beat in all remaining ingredients until combined. The dough might look kind of weird and crumbly at this point.
Use a wooden spoon to finish mixing until it resembles a more normal cookie dough.
Use a 1.5-2 inch medium cookie scoop and scoop the dough onto a baking sheet lined with parchment paper. The cookies will spread, so keep them a few inches apart.
Sprinkle on additional sugar on top of the cookies if desired.
Bake for 13-18 minutes, depending on your oven. They should have crackly tops and a slightly golden bottom when they're done. They will harden quite a bit as they cool. During the final 5 minutes, remove the cookies from the oven and slam the baking sheet down (on your counter, stove top or other tough surface). This step is optional, but it will help the cookies spread properly and give them a nice crackly top. Even if they spread a lot, they'll still be chewy, don't worry!
Remove from the oven and let cool. They'll be very delicate until they finish cooling, so avoid touching them until fully cool.