Gluten-Free Peanut Butter Cookies
December 30, 2011
"This is a recipe from The Blissful Chef's new cookbook, Blissful Bites. It is highly recommended and not just because she's from Texas! She says these can be made with any gluten-free flour, such as all brown rice flour. These were made for a bake sale once and she recommended the optional sugar be included since they aren't as sweet as normal bake sale goodies (that's a plus!). This recipe makes 18 cookies. More of her recipes can be found on her blog at http://theblissfulchef.com/recipes."
- Serving Size: 1 (97.6 g)
- Calories 431.1
- Total Fat - 31 g
- Saturated Fat - 4 g
- Cholesterol - 1.2 mg
- Sodium - 259.2 mg
- Total Carbohydrate - 35.5 g
- Dietary Fiber - 1.8 g
- Sugars - 23.1 g
- Protein - 5.1 g
- Calcium - 44.3 mg
- Iron - 0.6 mg
- Vitamin C - 2 mg
- Thiamin - 0.1 mg
Preheat oven to 350 degrees F.
Line two cookie sheets with parchment paper.
In medium mixing bowl, beat margarine, maple syrup, and applesauce until smooth and creamy.
Add the rest of wet ingredients and mix well. In separate bowl, whisk together flours, baking powder and soda, flax, salt, and arrowroot.
Mix wet into dry ingredients until well combined. Fold in chocolate chips and stir well.
Drop spoonfuls onto prepared cookie sheet and using wet fingertips, press down each cookie evenly (continue to dip fingers in water to prevent sticking). The cookies will not spread much, so you can put them close together on the cookie sheet.
Bake for 18 to 20 minutes, or until lightly browned.
Remove from oven and cool cookies on a wire rack.
Tips & Variations
No special items needed.