Peanut butter cookies - wheat free recipe
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
makes 18 - 36
| 125 | g | low-fat spread, margarine or butter |
| 175 | g | light brown sugar |
| 125 | g | crunchy peanut butter |
| 1 | large | egg, beaten |
| 1 | tsp | baking powder |
| 175 | g | rice flour |
|
Please note this recipe contains nuts |
preheat oven: 180°C, 350°F, Gas 4 (Fan assisted ovens 160°C)
| 1. | Put fat and sugar into a large mixing bowl and cream together, beating well until smooth. |
| 2. | Beat in the peanut butter until thoroughly mixed, then the egg and again mix well together. |
| 3. | Add the baking powder and rice flour, mix well to incorporate all ingredients. |
| 4. | For small cookies place teaspoonfuls of mixture on a lined or greased baking tray. For larger cookies place two teaspoonfuls of mixture per cookie on baking trays. Ensure that the mixture is spaced out well as the cookies will spread during baking. |
| 5. | For small cookies bake for 16 - 18 minutes, large cookies require 20 - 22 minutes. |
| 6. | Remove cookies from oven when golden brown, allow to cool for a few minutes then transfer to a wire baking rack to fully cool before storing in an airtight container. |
These cookies can be eaten slightly warm or cold. They keep well for 2 - 3 days in an airtight container. However, here at the wheat-free.org kitchen they don't appear to last very long!
Thanks to Margareta Handa for sending us this great cookie recipe.
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