Ingredients
- 1 cup natural peanut butter, smooth or
crunchy
- 1 cup pumpkin (or butternut squash)
puree
- 1 cup sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- ¾ cup gluten free flour*
1.
Preheat the
oven to 350 degrees F. and line a large baking sheet with parchment paper.
2.
Using a hand
or stand mixer, mix the peanut butter, pumpkin puree, sugar, gluten free flour,
egg and vanilla on low speed until well combined.
3.
Using a
medium cookie scoop, scoop about 1 1/2 tablespoons of dough 1 1/2-inches apart
onto the baking sheet. If you don't have a cookie scoop, drop the dough with a
spoon.
4.
Bake the
cookies for 10-12 minutes until they are no longer shiny in the center. Allow
the cookies to rest on the counter for 2 minutes before transferring them to a
cooling rack.
Adapted from:
http://www.pbs.org/parents/kitchenexplorers/2012/05/28/4-ingredients-flourless-peanut-butter-cookies/
These ingredients are readily available in
most places and less expensive than some other options
(Amazon is also a good source)
6 cup rice flour
2 cup potato STARCH*
1 cup tapioca starch
Mix the ingredients well with a wire whisk. Store in an air tight container in a cool, dry place.
Use 1 cup of the gluten free flour mix to replace 1 cup all-purpose flour.
*Potato flour is not the same as potato starch. Make sure you use the right one!
http://lifetastesgoodagain.blogspot.com/2011/02/flour-mixes.html
2 cup potato STARCH*
1 cup tapioca starch
Mix the ingredients well with a wire whisk. Store in an air tight container in a cool, dry place.
Use 1 cup of the gluten free flour mix to replace 1 cup all-purpose flour.
*Potato flour is not the same as potato starch. Make sure you use the right one!