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Wednesday, January 21, 2015

Peanut Butter and Cashew Butter Cookies




Ingredients:
- 1/4 cup gluten-free peanut butter (e.g. Skippy Crunchy)
- 1/4 cup gluten-free cashew butter (e.g. Nuts to You Nut Butter Smooth)
- 1/2 cup butter (or ghee, see note below)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 cup corn flour (or potato starch)
- 1/2 cup rice flour (or sorghum flour)
- 1/4 cup tapioca flour
- 1/2 tsp gluten-free baking powder

Preparation:
- Mix together butter, white sugar, brown sugar, and egg in a bowl. Stir in peanut butter and cashew butter to form a dough.
- Mix together corn flour, tapioca flour, potato flour, and baking powder in a separate bowl. Slowly stir in the dry mixture into the dough.
- Preheat oven to 350F. Make 1 inch wide balls with the dough and place on a baking sheet covered with wax paper. Flatten the balls gently using a fork.
- Bake in oven for 6-7 minutes. Be careful to not over-bake or the cookies will burn.

Note: for lactose intolerance, replace butter with ghee and white sugar with brown sugar.

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