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.