Rice Flour Peanut Butter Cookies
Wheat Free Recipe
Rice Flour 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.
3/4 cup crunchy peanut butter
3/4 cup mashed potatoes
3/4 cup sugar
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
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 to 20 or until golden brown around edges.
Yield: 36 Cookies
You may also like...
- Millet Carob Chip Cookies
- Skillet Krispie Cookies
- Wheat Free Peanut Butter Cookies
- Garbanzo Oat Flake Cookies
Wheat Free Tip
Wheat free lunch or dinner: Rice or corn crackers or corn chips with hummus, avocado, or nut spread.