Categories: cooked, desert

Ingredients

• See below.

Directions

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat (yes, it makes a difference!).

2. In a large mixing bowl, whisk together the dry ingredients:

3. 1 cup Sorghum Flour or Brown Rice Flour

4. 1 cup Ancient Harvest Quinoa Flakes

5. 1/4 cup Organic Millet Flour

6. 1 tablespoon tapioca starch

7. 1/2 teaspoon fine sea salt

8. 2 teaspoons baking powder

9. 1/2 teaspoon xanthan gum

10. 1/2 teaspoon Authentic Foods Vanilla Powder (or use 2 teaspoons bourbon vanilla extract)

11. Add in:

12. 1 cup organic golden brown sugar

13. 1/4 cup honey or Organic Raw Blue Agave

14. 1 cup all natural unsweetened peanut butter (or Sunbutter)

15. 1 tablespoon Ener-G Foods Egg Replacer whisked with 1/4 cup warm water till frothy

16. 2-4 tablespoons rice milk or nut milk (start with less, add one spoon at a time)

17. Beat or stir the dough until all the ingredients are incorporated and you have a smooth, sturdy cookie dough that sticks together when you grab a piece and form a ball. It should not be wet or sticky. Add just enough rice milk until this occurs- start with one tablespoon at a time and add more slowly, as you need it to make the dough malleable.

18. Form the dough into 18 balls and place the balls of dough on the prepared baking sheet. Press down slightly to flatten just a bit- not too thin. Mine looked like domes.

19. Place the baking sheet into the center of a pre-heated oven and bake until firm and golden- about 20 to 25 minutes. They will appear slightly soft to a light touch, but firm in the center; they firm up more as they cool.

20. Do a test run if you like to determine exact baking time for your particular oven.

21. Cool cookies on a wire rack. Lovely warm from the oven.

22. Wrap by twos in foil for freezing in bags. Gluten-free baked goods stay fresher longer if you freeze them.

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