PEANUT BUTTER CRACKLE COOKIES

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

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.