Thursday, March 12, 2009

Gluten Free Peanut Butter Cookies




Sweet, salty, nutty and buttery. These cookies are simply irresistible and will have even wheat-eaters stealing from the cookie jar. A twist on a traditional peanut butter cookie, this is definitely one of the best Gluten Free recipes we have ever created! No doubt you will agree...

In a medium sized bowl mix:
1 cup Coconut Flour
1 cup Brown Rice Flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup shredded coconut

In a large bowl beat:
1/4 cup coconut oil, softened
12 Tablespoons (3/4 cup) butter, softened
2/3 cup organic peanut butter (creamy or smooth)
1 cup sucanant or rapadura (replaces brown sugar used in traditional recipes)

In a small bowl mix:
1 Tablespoon freshly ground flax seeds
3 Tablespoons water
1 large egg
1 large egg yolk
2 1/2 teaspoon vanilla

Set aside:
1/2 teaspoon sea salt for sprinkling

Pour egg and flax seed mixture into the oil and butter mixture. Blend well. Sift dry ingredients into wet ingredients and mix until well combined. Mixture should be firm yet moist. Form batter into balls and place onto a cookie sheet covered with parchment paper. Press each ball down with the back of a fork to flatten. Sprinkle with sea salt and bake at 350ยบ for 9-12 minutes or until golden. Best if served chilled.

Makes approximately 2 dozen small cookies.

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