Gluten-Free Peanut Butter Cookies
1/2 Cup Red Lentils, Dry
1/4 Cup Instant Mashed Potato Flakes
1/2 Cup Soymilk
1 Cup Crunchy Peanut Butter
3/4 Cup Sugar
1/4 Cup Cornstarch
2 Teaspoons Cream of Tartar
1 Teaspoon Baking Soda
1 Teaspoon Vanilla
1/4 Teaspoon Salt
Preheat your oven to 350 degrees.
Begin by grinding up your dry lentils in a food processor for a good 5 - 10 minutes, or until it is a fine powder. This step is crucial, as any remaining pieces of whole lentils will contribute a slightly off texture to the finished cookie. While thats churning away, combine the soymilk and mashed potato flakes in a microwave-safe bowl and heat for one minute. Let it cool for a minute or two, and toss it into a stand mixer along with your lentil flour.
Mix in the peanut butter and sugar next. Sprinkle in your cornstarch while keeping the mixer at a low speed, bringing it up faster once its well combined and no longer threatens to send starch flying out. Make sure that its thoroughly mixed at this point, because lumps of cornstarch do not make nice prizes.
Add in the remaining ingredient, combine, and spoon out onto silpat-lined baking sheets.
Leave a good amount of room between cookies in case of spreading, but they shouldnt go too far. Slide the dough lumps into the oven and cook for 10-12 minutes. Removing them from the hot box, allow them to sit on the hot tray for another 5 minutes before pull the silpat off onto a cooler surface, where they should come down to room temperature.
Depending on the size, you will end up with approximately two dozen cookies to enjoy and share with all.