Halfway there!  These tiny cookies are practically bite sized and perfectly peanut-buttery.  To top it off, they're gluten free!

Mini Flourless Peanut Butter Cookies

• 1 c. crunchy peanut butter, preferably natural
• 1 c. dark brown sugar
• 1 large egg
• Granulated sugar

• Chocolate chips (optional)

Preheat oven to 350 degrees F.

In a medium bowl, beat peanut butter, brown sugar, and egg with an electric mixer on medium speed until well blended.

Scoop dough into rounded teaspoons.  Roll between hands into a smooth ball, then roll in granulated sugar.

Space cookies about 2 inches apart on an ungreased baking sheet.  Using a fork, flatten ball to about 1/2 inch thickness, changing direction of fork part way through, in order to create the characteristic checkerboard pattern.

Bake 10-12 minutes, until set.  Allow to cool on baking sheet for about 2 minutes, then remove to wire racks to cool completely.

If desired, melt chocolate chips (about 1/2 c) over a pot of simmering water.  Pipe or drizzle chocolate over cooled cookies.