So both of my kids are on a gluten-free casein-diet, which usually means yummy, homemade cookies are a no-no as well. Not the case with these bad boys. A friend shared these with me, and I have made them several times, most recently with the dairy-free chocolate chips as an add-in for half of the brown sugar. Enjoy!
*They do contain peanut butter though, so a no-go for anyone with a nut allergy
1 c. chunky or peanut butter
3/4 c. packed light brown sugar
1 large egg
3/4 t. baking soda
Heat oven to 350 degrees. Use electric mixer to beat all ingredients in a large bowl until fully incorporated. Drop level teaspoonfuls of dough onto the prepared baking sheet 1 and 1/2″ apart. Bake until puffed and starting to lightly brown around the edges. Let cool on sheet for 5 minutes then transfer to wire rack to cool completely.