Not all peanut butter is gluten free! (Adams is one brand that contains only peanuts and salt; I don't know whether it is "officially" gluten free, but it's the brand that I often use).
Please note that some "no-stir" brands can contain a lot of extra ingredients that are potentially problematic. Some of these ingredients are labelled as "mono and di-glycerides." Mono and di-glycerides can be made from wheat; so, unless I verify with the manufactuter that they are made from something gluten free, I don't eat anything that contains them. However, the "no-stir" peanut butters often contain several other ingredients, and more sugars than other peanut butters. I would stick with the real stuff: peanuts, salt -- that's all you need!
A note on the sugars: This recipe calls for one cup sugar: and, the cookies were addictive, believe me! But, for those of us with sugar concerns (one of my family members is diabetic, so I often cook with less sugar as a matter of course -- usually 1/2 of what is required in the recipe), the excellent question arises, could one get away with less sugar, or a sugar substitute with a lower glycemic index ("GI") than either white or brown sugar?
There are several sugar alternatives for white or brown sugar. Stevia, molasses, honey, agave, or brown rice syrup -- these are just a few. This Livestrong article discusses the glycemic index of common sweeteners: it's a good place to start. According to the article, agave or brown rice syrup have low GI indexes.
Back to the recipe:
1 cup salted, chunky gluten free peanut butter.
1 cup sugar. Delonna uses white or combo of white and brown; I have seen similar recipes that use all brown sugar.
1 teaspoon vanilla.
Mix. After putting cookies on sheet, do the criss-cross thing with the fork to get the traditional "peanut butter cookie" pattern on the tops of cookies. Bake at 350 degrees for 10-15 minutes or so.
Note: I have seen similar recipes that use only 1 egg; but, as I said, Delonna's were amazing!