Ingredients
Units
Scale
- 3/4 cup gluten free Basic Brown Rice Flour blend
- 1/2 cup millet flour (or sorghum)
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 cup peanut butter (or cashew butter)
- 1/2 cup coconut oil
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/4 cup white sugar (for dipping)
Instructions
- In a bowl, combine the flours, baking powder, soda, xanthan gum ,and salt. Set aside.
- In a mixer, cream the peanut butter, coconut oil, and brown sugar.
- Add eggs, vanilla, and dry ingredients.
- Mix until thoroughly combined.
- Preheat the oven to 350 degrees.
- Roll the dough into small balls, about 2 tablespoons each. Dip each ball into the reserved 1/4 cup white sugar and place on cookie sheet.
- Flatten each ball with a fork in a criss cross pattern.
- Bake at 350 degrees for about 7 minutes, or until cookie is just set, but not too hard.
- Cool for a few minutes before removing from cookie sheet with a spatula - gluten free cookies will crumble if handled when they are too hot.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert