Chewy, rich peanut butter goodness? Yes, please! These Gluten-Free Peanut Butter Cookies are so craveable that you won’t be able to eat just one. Ready in just 20 minutes, chewy, peanut buttery perfection is only moments away. Enjoy with a cold glass of milk today!

Packed with peanut butter flavor and added protein from blended cottage cheese, these cookies contain only five ingredients and are perfect for those with dietary restrictions. They’re healthier than many traditional cookies thanks to the nutritional value of both the cottage cheese and the peanut butter — yet they still taste like they came straight from a decadent bakery.

• Peanut Butter (1 cup): Provides flavor and structure. Combined with the other ingredients, it creates chewy cookies.
• Sugar (1 cup): Adds sweetness to the cookies.
• Egg (1 large, beaten): Acts as a binder, helping hold the ingredients together. It also adds structure and a bit of lift.
• Daisy Cottage Cheese (1/2 cup): Adds moistness, richness, and protein to the cookies.
• Baking Soda (1 teaspoon): The primary leavening agent; it adds volume and height to the cookies.

• For best results, bring all ingredients to room temperature before mixing, and use high-quality ingredients.
• Both creamy and crunchy peanut butter work well in this recipe.
• Other nut butters (like almond or cashew butter) may be used in place of peanut butter.
• Customize your cookies by adding mix-ins such as chocolate chips or peanut butter candies.
• To create the iconic crisscross pattern, use a cold fork to gently press down on the dough balls before baking.
• For an extra-special touch, sprinkle coarse sugar on top after making the crisscross pattern.
• For a flavor twist, roll dough balls in a cinnamon-sugar mixture before baking. To make the mixture, combine ½ cup sugar and 2 tablespoons cinnamon. Store any leftovers in an airtight container.
• Store baked cookies in an airtight container for up to five days.
• To freeze, roll dough into balls and flash-freeze on a baking sheet. Then transfer to a zip-top bag with as much air removed as possible. Freeze for up to six months. Thaw in the refrigerator or bake from frozen — just follow the recipe’s baking directions.

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Beat peanut butter and sugar together with an electric mixer until smooth.
3. Add egg, blended cottage cheese, and baking soda. Beat until well combined.
4. Roll 1 tablespoon of dough into a ball and place 2 inches apart on the baking sheets. If desired, create a crisscross pattern with a cold fork.
5. Bake until puffed and pale golden, about 12–14 minutes.
6. Cool on the baking sheet for about 2 minutes, then transfer to a wire rack to cool completely before serving.