These cookies are melt in your mouth delicious. This recipe is taken directly from “The Complete Gluten Free Cookbook” by Donna Washburn and Heather Butt. All credit for these delights goes to them!
1 cup Brown Rice Flour
1/2 cup Tapioca Flour
1/2 tsp Xanthan Gum
1/2 tsp Baking Soda
1/4 tsp Salt
1/4 cup Vegetable Shortening
1 cup Peanut Butter
1 cup Brown Sugar (packed)
1/2 tsp Vanilla Extract
1 Egg (I used 1 tbsp ground flax seed with 3 tbsp water)
***I am a chocoholic so I added a piece of gluten and dairy free chocolate to the middle of each cookie after I flattened them with a fork.
1. In a small bowl or plastic bag, combine flour, xantham gum, baking soda and salt. Mix well and set aside.
2. In a large bowl, using an electric mixer, cream shortening, peanut butter and brown sugar. Add vanilla and egg; beat until well blended. Slowly beat in dry ingredients until just combined.
3. Roll into 1-inch balls. Place 2 inches apart on prepared baking sheet. Flatten slightly with a fork.
4.Bake in 350 degree oven for 10-12 minutes, or until set. Let cool on pan on a rack for 2 minutes. Transfer to a cooling rack and let cool completely. Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.