6 egg, at room temperature

2 1/4 c. sugar

3 c. crunchy peanut butter

1 T. chili powder

1 1/2 c. gluten-free chocolate chips

Preheat the oven to 350º. Line 2 baking sheets with parchment paper.

Place the egg and sugar in a bowl and beat with a whisk. Add the peanut butter and chili power and mix well. Stir in the chocolate chips.

Spoon tablespoonfuls of the mixture onto the lined baking sheets. Bake for 12-14 min. Allow to cool slightly on the pan, then remove to a wire rack to finish cooling.

I usually use 2 c. of chips in this recipe, but only had 1 1/2 c. of chips on hand today so just went with it. They're fine; still plenty of chips in them, but in the future I would go back to 2 c.

Gluten Free Baking by Phil Vickery, p. 44

Yield: 60 cookies