Peanut minus cookies
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Jar (16 oz) natural peanut butter | |
| ½ | cup | Plus 3 tb pure maple syrup |
| ½ | teaspoon | Pure vanilla extract |
| ¾ | cup | Brown rice flour |
| ¼ | teaspoon | Sea salt |
| ½ | cup | Chopped unsalted roasted peanuts |
Directions
Even though this recipe from the Bread Shop in Chicago uses no refined sugar, wheat flour, eggs or shortening, it surprised even the most skeptical types.
1. Heat oven to 350 degrees. Have ungreased baking sheet(s) ready.
2. Combine peanut butter, maple syrup and vanilla in a large bowl, mixing until smooth. Add rice flour and salt; mix well. Fold in peanuts.
3. Form cookies, using 1 tablespoon dough for each. Place on cookie sheet, spacing 1 inch apart. Flatten gently with the tines of a fork.
Bake until set, 11 to 12 minutes. Cool 1 minute on baking sheet then transfer to a wire rack to cool. Source: Unknown.
Shared on Gourmet Cooking Echo by Judi M. Phelps, 11/94.
Submitted By JUDI PHELPS On 11-15-94