Peanut Butter Cookies
gluten-free & dairy-free
Yield: 1 dozen cookies
TOOLS you'll need: Mixer, bowls, teaspoons, scale, spoon and fork, parchment paper if you like, pastry brush
DRY INGREDIENTS
| 75 g | Butter substitute (make sure it's gluten-free) |
| 130 g | Peanut butter (unsweetened if you have) |
| 110 g | Granulated sugar (white) |
| 118 g | Brown Sugar |
| 1/4 tsp | Sea Salt |
| 236 g | Cocoabeans baking mix |
WET INGREDIENTS
| 1 | Large egg |
| 1/2 tsp | Pure vanilla extract |
Method
Heat oven to 350 deg.
Grease cookie sheet with additional butter substitute or use parchment paper to reduce cross contamination.
- Whip butter substitute with brown and white sugars
- Add egg & vanilla and combine
- Add dry ingredients and Cocoabeans baking mix
- Blend till everything is well mixed
- Scoop desired amount and roll in additional white sugar
- Press with fork on top of cookie if you like ridges on your cookies
- Place on baking sheet with parchment paper or well greased pan
Bake for about 8-10 minutes and enjoy!
Cookies freeze well in a sealed container - if they last that long. :)