Gluten-Free Peanut Butter Cookies - two ways

These little cookies might just be my new favorite - they are super easy, require only 4 ingredients, gluten-free and delicious. I've made these a few times and two different versions - Peanut Butter Kiss Cookies and Cris-Cross Peanut Butter Cookies. Both are great; it just depends on whether you want chocolate with your peanut butter or not ;). You can check out the original recipe here.

Peanut Butter Kiss Cookies

2 eggs
1 teaspoon baking soda
2 cups peanut butter
2 cups sugar minus 2 tablespoons
bag of Hersey Kisses

Preheat oven to 355 degrees.

In a small bowl, beat eggs and baking soda. In a mixer, blend peanut butter and sugar until smooth. Add egg mixture into the peanut butter mixture and stir well. Roll into 1 inch balls, place on cookie sheet and flatten. Cookies will flatten upon baking, so leave enough space between cookies on the sheet. Bake 8 - 12 minutes. Let cool on the cookie sheet for a couple of minutes before placing the Kiss in the center of the cookie. Remove cookies from sheet and further cool on a cooling rack or aluminum foil.

Cris-Cross Peanut Butter Cookies

2 eggs
1 teaspoon baking soda
2 cups peanut butter
2 cups sugar minus 2 tablespoons

Preheat oven to 355 degrees.

In a small bowl, beat eggs and baking soda. In a mixer, blend peanut butter and sugar until smooth. Add egg mixture into the peanut butter mixture and stir well. Roll into 1 inch balls, place on cookie sheet and flatten with a fork, creating a Cris-cross pattern. Cookies will flatten upon baking, so leave enough space between cookies on the sheet. Bake 8 - 12 minutes. Let cool on the cookie sheet for a couple of minutes before placing on a cooling rack or aluminum foil.