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Rice Flour Peanut Butter Cookies

Wheat Free Recipe

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Peanut butter cookies with true peanut butter flavor and a nice nutty crunch by using crunchy peanut butter and sprinkling nuts on top before baking.

Recipe Ingredients

3/4 cup crunchy peanut butter
3/4 cup mashed potatoes
3/4 cup sugar
1 egg
1/2 cup rice flour
1/4 cup cornstarch
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla
1/4 cup coarsely chopped peanuts

Recipe Directions

Cookie jar 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.

With hands gently form batter into round balls (1 teaspoon sized) and place on nonstick baking sheet 2-1/2 inches apart. Using fork that has been dipped into rice flour, flatten cookies to about 1/4 inch thickness. Sprinkle peanuts over top.

Bake in 375 oven for about 15-20 or until golden brown around edges.

Yield: 36 Cookies


Wheat Free TipWheat Free Tip:

Wheat free lunch or dinner: Rice or corn crackers or corn chips with hummus, avocado, or nut spread.

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