Gluten-Free Recipes

Cooking Helps  |  Breads  |  Breakfast   
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Sauces and Gravies  |  Soups and Stew  |  Cakes and Desserts

Cookies and Bars  |  Pies and Puddings  |  Miscellaneous

Copyright © 2002  by  Amber Lee. 

1 1/2 cup bean or rice flour blend
1 tsp xanthan 
1 tsp baking powder 
1 tsp baking soda 
1/4 tsp salt
1 cup creamy peanut butter 
1/2 cup shortening 
1 cup packed brown sugar 
1/2 cup sugar 
2 large eggs 
1 tsp vanilla 

1. Preheat oven to 375F. In medium bowl combine flour, baking powder, baking soda and salt; set aside. 
2. In large bowl with mixer at medium speed, beat peanut butter and margarine until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add flour mixture; beat until well blended. 
3. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten with fork, making crisscross pattern.
4. Bake 10 to 12 minutes or until lightly browned. Remove; cool completely on wire rack. Store in tightly-covered container.