Gluten Free Double Peanut Nutty Butter Cookies
1 cup packed brown sugar
1/2 cup peanut butter
1/2 cup Blue Bonnet margarine
1 cup sorghum flour
1/8 cup chickpea flour
1/8 cup sweet rice flour
3/4 tsp baking soda
1/2 tsp baking powder
1 tsp ginger, ground
1 tsp cinnamon
1/4 tsp salt
1/2 cup chopped peanuts
1 cup peanut butter chips
Granulated sugar to roll cookie balls in
1. Heat oven to 375°F. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer until fluffy. Combine the gluten free flour mix, baking soda, baking powder, cinnamon, ginger and salt in a container and shake to combine thoroughly. Add the flour mixture to the butter/sugar mixture until just blended. Stir in chopped peanuts and peanut butter chips.
2. Shape dough into 45 balls(about 1 inch). Roll balls (or dip one side) into granulated sugar. Place balls on parchment papered cookie sheet with a sugared side up. This will give the cookie a cracked look. Do not flatten or press with fork.
3. Bake cookies 10 to 11 minutes or until light brown and cookies have cracked. Cool about a minute on cookie sheet. Lift with a lifter to another cooled sheet to finish cooling.
Makes 45 2-inch cookies
Nutrition (calculated from recipe ingredients)
Calories From Fat: 51
Total Fat: 6.1g
This cookie is very close to 'normal' cookies - the ones with all that gluten! It is not brittle even when warm. It is a soft cookie.
No gum was needed, because peanut butter takes on the 'glue or binder' effect.
Pairs Well With
It was cold one day, so decided to make cookie dough for freezing