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Gluten Free Double Peanut Nutty Butter Cookies

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Serves 45 | Prep Time 15 | Cook Time 10 - 11

Why I Love This Recipe

It was cold one day, so decided to make cookie dough for freezing

Ingredients You'll Need

1 cup packed brown sugar
1/2 cup peanut butter
1/2 cup Blue Bonnet margarine
1 egg
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: 104

Calories From Fat: 51

Total Fat: 6.1g

Cholesterol: 10.1mg

Sodium: 76.8mg

Potassium: 46.8mg

Carbohydrates: 11.7g

Fiber: <1g

Sugar: 5.7g

Protein: 2.1g

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.

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