It’s been snowing for 5 days. I cancelled all of my appointments today, not wanting to be out on the roads. What to do? Bake cookies! I tried this new recipe and I’m pleased with the results. OK, they’re sweet. Next time I’ll try leaving out the white sugar.
Makes about 20 cookies
Preheat oven to 375 degrees F.
scant 1 1/2 cups gluten-free flour (I use Bob’s Red Mill Gluten-free Baking Flour)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
6 Tbs oil (safflower or similar mild oil)
1/2 cup peanut butter
1/2 cup packed brown sugar
1/4 cup white sugar
2 tablespoons honey
1 teaspoons vanilla extract
1 large egg
• Preheat oven to 375 degrees F.
• In small bowl, combine flour, baking powder, baking soda, and salt.
• In large bowl, beat oil, peanut butter, and sugars until creamy, occasionally scraping bowl with rubber spatula.
• Beat in honey, vanilla, then eggs, 1 at a time, beating well after each addition.
• At low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl.
• Shape dough by rounded measuring tablespoons into 1 1/2-inch balls.
• Place balls, 2 inches apart, on ungreased large cookie sheet.
• With floured tines of fork, press and flatten each ball, making a crisscross pattern.
• Bake cookies 12 to 13 minutes or until pale golden.
• Transfer cookies to wire rack to cool. Repeat with remaining dough.