YIELD: 24 COOKIES
To be able to call oneself “perfect” takes a good bit of gusto, but man oh man, do these cookies deliver! Chewy, but crunchy, and baked until gloriously golden, these can also be perfect almond, cashew, or sunflower butter cookies if you have a peanut allergy. Simply swap in another nut or seed butter.
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Ingredients
½ cup non dairy margarine
¾ cup smooth peanut butter
½ cup sugar
½ cup packed light brown sugar
1 tablespoon flaxseed meal
2 tablespoons water
¾ cup sorghum flour
¼ cup tapioca flour
½ cup potato starch
¾ teaspoon xanthan gum
¾ teaspoon baking soda
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Directions
- Preheat oven to 375 °F.
- In a large mixing bowl, cream together the margarine, peanut butter, and sugars until smooth.
- In a small bowl, mix the flaxseed meal with the water and allow it to rest for at least 5 minutes, or until thick.
- Add into the peanut butter mixture.
- In a separate bowl, whisk together the rest of the ingredients and then gradually incorporate them into the peanut butter mixture until all has been added and a clumpy dough forms.
- Roll dough into 1-inch balls and flatten the cookies using a fork, forming a crisscross pattern and pressing down gently but firmly.
- Place 2 inches apart onto an ungreased cookie sheet.
- Bake for 11 minutes.
- Remove from the oven but let remain on a cookie sheet until completely cooled.
- Store in an airtight container for up to 2 weeks. These also freeze nicely.
