A simple, gluten-free peanut butter cookie rolled in sprinkles! Jazz them up for any holiday!
Author Dorothy Kern
About 1 to 1 1/2 cups colored sprinkles
Preheat oven to 350°F. Line two cookie sheets with Silpats or parchment paper.
Stir peanut butter, egg, sugars, and baking soda together in a large bowl. You can use a wooden spoon or a hand mixer.
Place your sprinkles in a shallow bowl.
Scoop balls of cookie dough and roll them in the sprinkles, coating completely. I used a 1 tablespoon cookie scoop for this step. The dough is very sticky and it helps to dampen your hands slightly before rolling. Place each cookie dough ball 2” apart on the prepared cookie sheets and flatten slightly with the palm of your hand.
Bake for 7-9 minutes. Cool before removing from cookie sheets. Note: these cookies can be crumbly so be careful when picking them up or packing them in lunches.