PEANUT BUTTER CRACKLE COOKIES


Get through these winter days with the all time perfect comfort treat. Modeled by Vikki.

Makes 24

Sweetness - 2/3
Difficulty - 2/3

1 2/3 cup Bob's Red Mill Gluten Free Flour
scant 1/2 teaspoon xanthan gum
1 cup organic cane sugar
1 teaspoon baking soda
1/2 cup grapeseed oil
1/2 cup natural peanut butter
1/4 cup pure maple syrup
2 tablespoons vegan milk
1 teaspoon natural vanilla extract
extra cane sugar, for topping

Preheat oven to 350. Lightly grease a cookie sheet.

In a mixing bowl, combine the dry ingredients. In another mixing bowl, mix the wet ingredients. Gently add the wet ingredients to the dry and mix thoroughly.

Sprinkle some of the extra cane sugar on a plate. Gently roll the dough into one inch balls in the palm of your hand and roll in the sugar to coat. Place on cookie sheet and press down on it very slightly. Leave cookies two inches apart as they will spread.

Bake for 11 minutes or until they begin to turn golden brown. Allow to cool for five minutes to set, before transferring to a cooling rack.

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