Gluten-Free Peanut Butter Cookies
Gluten-Free Peanut Butter Cookie recipe from Down to Earth Organic and Natural.
Yield
Approximately 2 Dozen Cookies
Ingredients
- 1½ cup roughly chopped very ripe banana (2-3 very ripe medium-sized bananas)
- ½ cup natural peanut butter
- ¼ cup melted coconut oil
- ¼ cup brown sugar or sucanat
- ⅔ cup brown rice flour
- ⅔ cup almond meal/flour
- ⅓ cup sorghum flour
- 2 Tablespoons potato starch
- 1 teaspoon baking powder
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350º. Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, cream together bananas, peanut butter and oil until smooth. Add in sugar and beat until smooth.
- In a smaller bowl, sift together remaining ingredients. Gradually add the flour mixture into the banana mixture until a dry, thick dough forms.
- Using a rounded Tablespoon or a small cookie scoop, measure out dough and lay gently onto prepared baking sheet. Do not flatten.
- Bake 15 minutes or until firm to the touch. Remove from oven and let cool slightly before enjoying.