• Cooking Time: 10 - 11
• Servings: 45
• Preparation Time: 15
• 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. 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. 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. 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.
5. Makes 45 2-inch cookies
6. Nutrition (calculated from recipe ingredients)
7. Calories: 104
8. Calories From Fat: 51
9. Total Fat: 6.1g
10. Cholesterol: 10.1mg
11. Sodium: 76.8mg
12. Potassium: 46.8mg
13. Carbohydrates: 11.7g
14. Fiber: <1g
15. Sugar: 5.7g
16. Protein: 2.1g
17. 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.
18. No gum was needed, because peanut butter takes on the 'glue or binder' effect.

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