Recipe: Peanut Butter Cookies

Easy and simple. Not exactly quick. But simple is better than quick. No wheat. No eggs. No dairy. Aka safe for me. Three ingredients. That’s it.

Peanut Butter Cookies

Ingredients:

  • 3 parts rice flour
  • 2 parts peanut butter
  • 1 part maple syrup

(Yes, parts. I’ve been making small batches using 1/4 cup as my part.)

Directions:

  1. Mix the ingredients together.
  2. Let sit for 15 minutes. (This is because rice flour requires time to absorb.)
  3. Preheat oven to 375 (still need metric conversion).
  4. Roll into balls.
  5. Cover a cookie sheet in aluminum foil. Place cookies on cookie sheet squashing the balls down to the size you want. (They will not spread.)
  6. Bake for 10 minutes.
  7. Let cool before devouring. (Or devour hot; I do.)

Note:

  • This started as an almond flour recipe. It’s 5 parts almond flour as a comparison. Almond flour is expensive, so I tried rice flour. I also want to make a recipe using corn flour and oat flour. But I’ve used them already. Corn flour and rice flour are my cheap options, so I need to use them more.
  • Baking soda may offer a rise or spreading to the cookie. I prefer dense peanut butter cookies, so I won’t add that.
  • When squashing the cookies down, you can do so using a fork covered in sugar. That’s how the original cookies are made. The less sugar the better for me. The simpler the better for me. So I skipped both.
  • The recipe I started with uses maple syrup because Paleo. I don’t care about that at all. I’m expecting corn syrup and honey to be perfect replacements. I could probably use a simple syrup as well (sugar in water), although the parts will probably change.
  • I actually haven’t used an actual oven for this. I pulled out the toaster oven because it doesn’t create the excessive heat. I wanted cookies, not to swelter. Summer came early this year. The toaster oven uses the same techniques as the oven. Preheat to temp. Put food in with timer. Check when timer goes off. Do not use the toaster oven’s timer feature. The cookies may need a little more time.
  • Wheat free cookies tend to crumble right out of the oven. Gluten binds cookies. No gluten lattice? Easier to crumble. Let rest and they’ll hold up well.
  • The cookies will be dry if you miss the resting step for the dough. Rice needs more rest than other wheat free flours.
  • I love peanut butter cookies. But there may be allowance to try other nut and seed spreads. I haven’t tried any yet. Sunflower butter should be a good alternative since it has comparable oil content.

Any further questions? Ask. I love baking.

#wheatfree #eggfree #recipe #dairyfree #glutenfree #simplerecipe

© Hartliebe   2019


[About Cat Hartliebe] [Allergen Friendly Cookbook]

Note: Made by an American. It’s not in metric. [Conversion Tool] or [Recipe converter]

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