Thursday, July 15, 2010

Peanut Butter Cookies
Rich and chewy with lots of peanut flavour!

¾ cup
185 ml

½ cup
sweet rice flour
125 ml

¼ cup
tapioca starch
60 ml

½ tsp
xanthan gum
3 ml

½ tsp
baking soda
3 ml

1 ½ cups
peanut butter (crunchy or smooth)
be sure yours is gluten free
375 ml

1 cup
250 ml


amount varies
amount varies


1.Measure and mix dry ingredients and set aside.
2.Cream together next set of ingredients in a mixer until fluffy. Add reserved dry ingredients and mix into a crumbly dough.
3.Add water 1 tablespoon (15 ml) at a time, allowing the water to be fully incorporated before adding any more until dough comes together to form a ball.
Pro-tip: This step is required to account for variations in the texture of different brands of peanut butter.

1.Form dough into 1 inch (2.5 cm) balls or use a small ice cream-type scoop. Press dough flat with the tines of a fork for traditional looking cookies.
2.Bake at 375oF (190oC) for 10 - 12 minutes or until lightly golden. Allow to cool before handling.
Yield: about 3 dozen cookies