Prep 15 mins
Cook 10 mins
Yummy peanut butter cookies with healthy fiber from oats. They taste great for days if they last that long. I make a batch a week at the request of my three year old grandson and feel O.K. about him snacking on them. If you're going to replace the butter with coconut oil to make them casein free (which I do now) add a tablespoon or two milk replacement like almond or soy milk to get a good consistency, or else they come out too dry and crumbly.
- 1⁄2 cup brown rice flour
- 1 cup gluten-free oats, ground fine in a clean coffee grinder
- 1⁄4 cup tapioca starch
- 1⁄2 teaspoon guar gum
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1⁄4 cup butter, softened
- 3⁄4 cup peanut butter
- 1⁄2 cup light brown sugar
- 1⁄4 cup white sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- In a large bowl cream together butter, peanut butter, brown sugar, white sugar, vanilla and egg. Beat well.
- In another bowl mix the flours, ground oats, guar gum, baking powder, baking soda and salt.
- Add the dry ingredients to the creamed mixture, mix well and let sit for 30 minutes.
- Drop walnut sized balls onto greased baking sheet and flatten with a fork. (you can dip the fork in sugar if you like, that's how my Mom made them.).
- Bake at 350 for 8-10 minutes until golden.