I recently realized I didn't have a standard peanut butter cookie reipce. I don't care for the texture or taste of the "flourless" recipes, so this is my gluten free version. If you can handle gluten, I think a nice red fife flour would be a great substitute as well.
Ingredients
- 1 1/4 cup gluten free pancake mix or other gluten free flour blend
- 1/2 teaspoon guar gum (omit if your flour blend has already)
- 1/2 teaspoon baking powder (omit if using my pancake mix)
- 1/4 teaspoon salt
- 1/2 cup softened coconut oil
- 1 cup natural peanut butter at room temperature (smooth or chunky)
- 3/4 cup palm, coconut or demerara sugar
- 1 large egg
- 1 tablespoon maple syrup
- 1 teaspoon pure vanilla extract
- xylitol (1/2 tablespoon) and a bit of sea salt (1/4 teaspoons) for rolling if desired
Directions
- Preheat oven to 350 F and prepare cookie trays.
- In a medium size bowl combine all dry ingredients and set aside.
- In a mixing bowl cream peanut butter, coconut oil, maple syrup, palm sugar, egg and vanilla.
- Slowly stir in dry ingredients.
- Roll into tablespoon size amounts. You can roll into a bit of xylitol and or sea salt if desired. Flatten balls with fork into a criss cross pattern.
- Bake for 8-10 minutes until golden brown on top.
- Allow to cook for 3-5 minutes on tray and then allow to finish hardening on a wire wrack.
Ingredients
