6 egg, at room temperature

2 1/4 c. sugar

3 c. crunchy peanut butter

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.

The original recipe calls for 1 T. chili powder. I took it out bc 1) I wanted to make this recipe nightshade-free and 2) it honestly doesn't add that much. But if you aren't needing these to be nightshade free, you could add it 'cause what the heck.

Gluten Free Baking by Phil Vickery, p. 44

Yield: 60 cookies