This home-made peanut butter cookie recipe is a great alternative to pre-packaged store bought cookies loaded with sugar, Trans fat, artificial colors, flavors, preservatives and other additives.  The ingredients canola oil and Eggland’s Best egg are a source of omega-3 fatty acids; and peanut butter is an excellent source of protein.  This recipe is also Gluten and Casein Free.  These peanut butter cookies are a healthy dessert to pack in your child’s school lunch.

Peanut Butter Cookies

Makes 36 cookies

(These cookies are not real sweet.  Add a little extra honey or 1 teaspoon of stevia if you prefer a sweeter-tasting cookie.)

¼ cup canola oil

½ cup peanut butter

½ cup honey

1 egg (Eggland’s Best)

1 teaspoon apple cider vinegar

¾ cup brown rice flour

½ cup sorghum flour

½ teaspoon baking soda

1 tablespoon Rumford baking powder

½ teaspoon salt

1 ½ teaspoons vanilla extract

2 ¼ teaspoons xanthan gum

Preheat oven to 375°F.  Lightly grease a cookie sheet.

In a mixing bowl, combine oil, peanut butter, honey and egg. Mix well, until light and thick.  Add the remaining ingredients.  Beat until a shiny-looking dough forms.  Do not overbeat (beyond when dough forms); otherwise the shape of the cookies will not be as pretty.

Shape teaspoonfuls of dough into 1-inch balls.  Place onto the prepared pan.  Press with tines of fork twice to form a crisscross pattern on top of cookie.  Cookie should be no more than ¼-inch thick.

Bake for approximately 10 minutes, until lightly browned at the bottom edges.  Transfer from the cookie sheet to a rack and let cool completely.