The combination of peanut butter and bittersweet chocolate never gets boring. In this gluten-free (and totally flourless) recipe, the flavors are extra-concentrated, yielding crisp-chewy cookies that come across as anything but deprived. Make them for a gluten-free cookie platter, with Gluten-Free Chocolate-Hazelnut Meringue Cookies, Gluten-Free Almond Crinkle Cookies, and Gluten-Free Pistachio Citrus Bars.
Space the balls evenly on the prepared baking sheets. 
Flatten each ball with the tines of a fork, then change the angle 90 degrees to leave a cross-hatch pattern. 
Cool for about 10 minutes on the baking sheets, then transfer to a wire rack to cool completely. 
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