Gluten-free peanut butter cookies
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Crunchy peanut butter |
| ¾ | cup | Mashed potato |
| ¾ | cup | Sugar |
| 1 | Egg | |
| ½ | cup | Rice flour |
| ¼ | cup | Cornstarch |
| 2 | teaspoons | Cream of tartar |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Vanilla |
| ¼ | cup | Coarsely chopped peanuts |
Directions
In bowl, cream together peanut butter and mashed potato until smooth.
Beat in sugar until fluffy. Beat in egg. Combine rice flour, cornstarch, cream of tartar and baking soda. Add to peanut butter mixture; mix well. Stir in vanilla. Place in refrigerator for about 25 minutes until batter firms a bit. With hands gently form batter into round balls.(1 tsp sized); place on non stick baking sheet 2-½ inches apart. Using fork that has been dipped into rice flour, flatten cookies to about ¼ inch thickness. Sprinkle peanuts over top. Bake in 375 oven for about 15-20 or until golden brown around edges.
Makes 36 cookies, approximately 64 calories and 3 grams fat per cookie.
From Canadian Living.
Courtesy of Sharon Stevens
Reposted by Fred Peters.