Gluten Free Peanut Butter Cookies
|Natural peanut butter||1 Cup (16 tbs)|
|Granulated sugar/Raw sugar||1⁄2 Cup (8 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Jam||2 Teaspoon (or chopped nuts like pecans, almonds, peanuts)|
1.Pre-heat oven to 325.
2.While still in its container, place the honey into a small bowl of hot water to soften it.
3.Peel the banana and put banana into a blender or food processor and purée until smooth; OR toss into a large mixing bowl and with a potato masher, schmush it up.
4. Add into the mixing bowl the peanut butter, baking soda, vanilla, honey and sugar.
5.Using a hand mixer on low or a large spoon, thoroughly stir to combine.
6.If using chocolate chips or nuts, gently stir them in. 7.Using a spoon, scoop out some cookie dough, then roll it into a ping-pong-sized ball and place onto a cookie sheet, preferably lined with parchment paper. 8.If the dough is a little sticky, dip your fingers into some room temperature water before rolling into balls.
9.Repeat for the rest of the cookies, placing them about an inch apart.
10.For old-school cookies, using a fork dipped in water, make crosshatch marks across the top and flatten them out slightly.
11.For thumbprint cookies, dip your thumb (or a finger) into some water, push down into the middle of the cookie, then fill with a 1/4 teaspoon of jelly, jam, Nutella or a chocolate kiss.
12.Into the oven they go for 10-12 minutes.
13.Keep an eye on them so they don’t burn. Once they’re done, place onto a rack to cool for a for about 10 minutes.
14.Serve warm. The recipe yields 5 servings (4 cookies per serving).
Note: The cookies will be soft when they first come out of the oven, be sure not to disturb them until cool.
As an added treat, place a scoop of softened vanilla ice cream or frozen yogurt in between two cooled cookies and freeze for a couple of hours for a tasty ice cream sammich!